Wash the split peas and soak them for 1 hour in warm water. Drain the water from the peas Bring 2-1/2 quarts of water to a boil in an 8-quart kettle and add the split peas. Simmer over low heat for 2-1/2 hours, stirring occasionally. Heat the olive oil in a large skillet and saute the carrots, onion, garlic, and celery for 10 minutes over moderate heat. Add the vegetable mixture to the split peas along With the parsley, salt, pepper, basil, and bay leaf. Simmer the mixture over low heat for 30 minutes longer, stirring occasionally. Remove the bay leaf and discard it. Puree the soup for 2-3 minutes in an electric blender. Return the mixture to the kettle, stir in the milk and ham, and gently reheat 10 to 15 minutes before serving-. Note: Served with bread fresh from the oven, this would be a very hearty meal. soup 13