SPLIT PEA SOUP WITH HERBED CROUTONS

TO MAKE THE STOCK: Place all ingredients in a large pot. Bring to a boil, reduce heat and simmer for several hours, stirring occasionally. Cool stock and strain; discard ham bone, vegetables and herbs. Refrigerate stock overnight. Next day, discard all fat that has hardened on top of the stock. START THE SOUP: Melt the butter in a large saucepan or Dutch oven. Add the onions, celery, carrot, and leeks. Saute over medium-low heat for about 10 minutes, stirring frequently, until vegetables are tender. Add the split peas, prepared ham stock, and pepper. Turn heat to low, cover pan, and simmer for 1 hour, stirring occasionally. CROUTONS: While soup is simmering, make the croutons: Heat oven to 350 degrees. Place the bread cubes in a bowl. Melt the butter in a small pan over low heat; add garlic and cook a few minutes until fragrant. Remove from heat; stir in herbs and salt. Pour over bread cubes and toss to coat well. Spread in a single layer on a baking sheet, and bake for 12-15 minutes or until crunchy. Remove pan to a wire rack and cool. TO FINISH SOUP: After soup has simmered for 1 hour, stir in the milk and chopped spinach. Cook and stir until soup is very hot. Taste for salt and pepper. (I never salt until the end because some hams can be very salty). Serve each bowl of soup topped with some of the herbed croutons. You can also place a dollop of sour cream into each bowl. Serves 6-8.