OK... I'll let you know after it's done...
I'll have to write it down...

BUT basically I do this:
I just do a "little of this and a little of that" method...
Usually a couple ham bones (I have three this time, with lots of meat left on them)...
onoins, celrey & sliced/shreaded carrots, and yellow or green dried peas... and S&P to taste... I go easy on the salt...
I like yellow for the color, there's really no differance in taste...
(and a little crushed dried thyme)...
I simmer the ham bones for a few hours in chicken stock...
Then strain that... taking all the ham meat out... (discard the bones & cartilage)...
then use a large coarsley chopped onion, chopped celrey and the carrots in the stock... and the rinsed peas... and the thyme...
Simmer for a few hours hours or so, til the peas are done, then use the "motorboat" and puree it...
at the end I add the diced saved ham bits to re-heat them...