The frenzied holiday season is upon us. With the strains of Streisand urging us to dream of a white Christmas and encouraging Christmas memories, I find myself dreaming of steaming bowls of soup. Is there anything more satisfying than a bowl of homemade soup? I think it is the ultimate in comfort food. A nourishing and pleasing meal, soup's desirability commences when the aroma of simmering stock fills the house and assails ones sense of smell. Although homemade stock is the key to a rich, flavorful soup, canned chicken or beef broths, bottled clam juice and a good bouillon cube all produce good results. My earliest memories of soup suppers go back to the snowy days of my childhood. Entering the house through the side door that went directly into the kitchen, the fragrance of my Grandmother's beef-vegetable soup on the stove immediately thawed my frozen nose. It was a thick brew, with a colorful mosaic of vegetables and chunks of tender beef. The stock had been made the day before from the marrowbones thrown into the bag as ' a little something extra' along with the Sunday roast by our town's generous butcher. By making it ahead of time, it was possible to degrease the broth completely when it rose to the surface and hardened in the refrigerator. One of my recent finds in Gainesville is the Honey Baked Ham Company at 618 N.W. 60th Street off of the Newberry Road. They almost always have a supply of meaty ham bones left over from their ham salads and sandwiches. For about $5.00, you'll get a hefty size bone still covered with enough ham to flavor a wonderful soup. I use it to make traditional split-pea soup. Split peas are the result of processing field peas, a variety grown especially for drying. The skins are removed during the dehydrating process, which causes the peas to split in half. They are full of nutritious protein. The following is my recipe for split-pea soup. A one-pound package of split peas should have four cups of liquid. I like a thicker soup, so I sometimes use two packages. Split-Pea Soup In a large stockpot, heat 1 tablespoon of olive oil. Add 1 large finely diced onion, 2 stalks of diced celery and 2 diced carrots and sauté them for about 5 minutes until softened. Add one 16-ounce package of dried green or yellow split peas, 2 tablespoons of chopped parsley and ¼ teaspoon each of dried thyme and marjoram and add the ham bone. [Reserving several chunks of the ham to add to the soup later ] Cover the bone with cold water, bring to a boil, cover partially and simmer for at least an hour. I don't add salt, because the honey ham bone is well seasoned. Remove the bone and the bits of ham that have simmered off and puree the rest in a blender. Return the pot to the stove to reheat the soup. Serve it steaming in heated soup bowls and garnish with the reserved ham that has been cubed and a few chopped fresh parsley sprigs for color. Serve with a warm crusty country loaf and gather strength for the Christmas rush. Happy Holidays to all! | 