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1. Rinse the split peas in a strainer, and then
combine them with the stock and water in a large
soup pot. Bring to a boil.
2. Add the ham bone, celery, 1 T of the parsley,
and the tarragon. Reduce the heat to medium-low
and simmer, partially covered, stirring
occasionally, for 45 minutes.
3. Melt the butter in a saucepan over medium-low
heat. Add the carrots, onion, and leek. Cook until
the vegetables are wilted, 10 minutes. Add them to
the soup pot, along with the spinach. Simmer,
partially covered, 30 minutes.
4. Remove the soup from the heat. Remove the ham
bone, and shred the meat from the bone, removing
any excess fat. Return the meat to the soup.
5. Add the sherry, pepper, and remaining 2 T
parsley. Heat through, and serve immediately.
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