This updated version of a classic soup uses frozen peas instead of dried split peas for fresh spring flavor. Serve diced ham, sour cream and green onions on the side so guests can top their own bowl of soup as desired.
Place stock, water and ham bone in large saucepan or Dutch oven. Bring to boil on medium heat. Reduce heat to low; cover and simmer 1 hour. Remove ham bone. Skim off excess fat.
Stir in peas and seasonings. Cook on medium heat 5 minutes or until peas are heated through. With center part of cover removed to let steam escape, puree mixture in batches in blender on high speed until smooth. Return pureed mixture to saucepan. (Or puree mixture in saucepan with an immersion blender.) Stir in cream.
Ladle into soup bowls. Serve with ham, sour cream and green onions.
• To easily skim off most of the fat, prepare soup as directed in step 1. Cool slightly. Cover and refrigerate overnight. Solidified fat can be easily removed. Continue as directed in step 2.