Hi--That soup was called Potage St. Germaine, and here's the recipe, courtesy of somebody else online (sounds like a complicated recipe, but go for it):
•1 (1 pound) ham bone
•4 1/2 cups water
•1 (13 ounce) can chicken broth
•2 cups split peas
•2/3 cup finely chopped leeks or green onions
•1/3 cup finely chopped carrots
•1/3 cup finely chopped celery
•1 teaspoon granulated sugar
•1/2 tsp garlic powder
•1 tsp salt
•1/4 tsp thyme
•1/2 tsp pepper
•2 1/2 cups milk
•1 cup whipping cream
•1 cup chopped ham, cooked
•1/2 cup chopped chicken (cooked) (optional)
1.Place ham bone in large pot. Add water, chicken stock and peas and bring to boil over medium heat.
2.Reduce heat and simmer, stirring occasionally for 30 minutes
3.Saute the onions, carrots and celery just until limp. Add them to the soup pot along with all of the seasoning and continue to simmer until peas are very soft and mixture is thick – about 45 minutes. Remove ham bone. Gradually stir in the milk and cream. Add ham and chicken. Simmer, stirring occasionally, about 10 to 15 minutes. Serve with a dollop of sour cream and a splash of dry sherry, to taste.
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