2 c green split peas (or more)
1 hambone with some (or a lot) of meat on it
½ c chopped onion
2 c chopped celery with leaves
2 c carrots, sliced
1 c milk
2 c beef consommé
salt
10 peppercorns, cracked (or more — 20!)

Soak peas in 2 q water overnight, if needed (OK to skip this step). Put peas in 2 q water and bring to a boil; reduce heat and add hambone and peppercorns, cover and simmer for 1 hour. Add vegetables and simmer for one hour. Remove hambone, cut meat from it, discard bone and chop meat fine (or not so fine if you like bigger chunks). Pureé soup with immersion blender (or blender/foodmill). Add chopped ham, milk, consommé, and simmer for 20 minutes, salt as needed. Serve with Parker House Rolls, popovers, or cornbread.