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["Rinse & soak peas in cold water (about five hours). Even if they say no need to soak. Pick out any stones, rocks & other debris. Set aside.", "", "In a stock pot or Dutch oven, put in ham hock, 1/4 of onion, carrot & pepper; fill with water. Boil till reduced to half, refill boil again.", "", "", "Heat frying pan w/butter on low; dice, slice & chop onions (you want the mix of each).", "Heat pan to med-high (don't brown butter).", "Toss onions in, (what's the home word for pan flip whisking)? Turn to low, cover & ""sweat"" onions for about 20 minutes (so they are translucent).", "Drain onions, reserve liquid. Transfer liquid to pan. Heat to med/high.", "Add ham pieces.", "Don't fry. Add onions & some carrot stock.", "Transfer everything to stock pot. Boil for a few hours, adding water at the 1/4 pan mark. Turn off & let stand till cool. Toss in fridge.", "Next day: Add water & reduce 2-3 times (on medium). Strain & add peas. Cook for 20 mins, turn off & let set for an hour.", "Taste it.", "Add everything (to taste), & use a pot mixer. Blend. Now cook on low till as thick as you can wait. Add the rest of the onions, & ham & cook on low (NEVER boil soup). Heat on low & don't microwave (except for leftovers).", "If it doesn't taste better than my mom's, & chef Grandfather's E-Mail me. Keep in mind, this is home towne gourmet. Because I'm not allowed to tell you the places I've made this, just yet. I guess that also means the places that have bought the recipe. So. You taste it, you'll know. I'm working on an Uncle Fred's recipe book of original recipes. But I can't say that, here."]
