Saute 1/2 lb smoked leg of lamb in 2Tbsp olive oil on medium heat until browned and smelling great.  Add 1 medium onion, diced; saute until translucent.  Add 1C white wine, scraping all the browned bits off the bottom of the pan- that's where your flavor is, plus it'll keep the soup from sticking later.  Add 1/2 rutabaga, peeled and diced.  Yes, rutabaga.  Add water to cover.  Simmer on low 10 minutes.  Add 1/2 potato, peeled and diced, and 1 1/2 C green split peas.  Add water to cover, simmer on low another 20 minutes.  Check it at 15 minutes and add more water if necessary.  Time to puree!  You will need to add more hot water- ever how much you need to make it as thin or as thick as you like it.