Curried Split Pea Soup

Recipe Instructions Melt the butter in a large soup pot and saute the onion and leek over low heat until wilted. Add the carrot, celery, garlic, and bay leaves; cover the pot and cook about 30 minutes, or until the vegetables have softened. Stir frequently. Add the curry powder, coriander, cardamom, and rosemary. Cook, uncovered, stirring continously, until the spices have dissolved into a paste. Add more butter, if needed. Stir in the tomatoes, breaking them up. Raise the heat and bring to a boil. Add the chicken stock and return the soup to a brisk simmer. Add the split peas and ham bone. If the bone is not covered by liquid, add a little water. Reduce the heat to a very low simmer and cook for 4 hours, covered. Stir and turn the ham bone from time to time. Remove the ham bone and pass the soup through a food mill into a clean casserole. Bring to a simmer and, if desirable, thin with more stock or water. Taste for seasoning. Sprinkle each serving with a few coriander leaves and pass yogurt separately for those who wish to add a dollop to their soup.