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Rinse peas well in a strainer or colander. Melt the butter in a large Dutch oven or soup pot, and saute onions, carrots and celery over medium heat until lightly browned. Sprinkle 1/4 teaspoon salt over all. Add the crushed garlic and saute until fragrant, about 1 minute. Keeping heat the same, add the broth and peas. Scrape bottom of pan to loosen any browned bits and stir to mix everything up. Trim all visible fat from the ham and add ham to the pot. It's fine if it breaks into a few chunks, but they need to be large enough to pick out later. When soup comes to a light boil, use a wad of paper towels to dab any whitish foam off the surface. Lower heat to a simmer, cover, and cook for 2-3 hours. About an hour in, use tongs to pull out all the ham and either chop into bite-sized pieces or snip with kitchen scissors right over the pot. Now is also a great time to taste for seasoning; you may need to add nothing at all, but see Ingredients for ideas. If you like, blend some or all of the soup with a regular blender (more trouble) or immersion blender (zero trouble).
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Yellow split peas — split pea soup, Ethiopian kik wot, Indian dal
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces