My pea soup was pretty much the standard pea soup: onions and carrots, garlic, peas, chicken stock (no celery; Whole Foods does not have single stalks available, only in bundles). My differentiation was the prosciutto instead of ham hock. I rendered the prosciutto, took the prosciutto bits out, and sweated onions and carrots in the rendered prosciutto fat. I added garlic, then peas and chicken stock, simmered for about 10 minutes. I puréed the soup in batches, then put the prosciutto bits back into the soup, added ground dried pasilla chili, and simmered it for another while.
We ate the soup with garlic bread, made my way. That was a nice, hearty, cozy, meal for a chilly winter evening!