2 cup Dried split peas
3 qt Cold water
1 Ham bone or small shank end of ham
1 lg Onion, minced
3 Stalks celery (with tops), Chopped fine
1 Sprig parsley
Yield: 8 servings
Place dried peas and cold water in kettle, and soak overnight. In morning, add ham bone or shank end of ham, onion, celery and sprig of parsley to kettle.
Put on stove. Bring slowly to boiling point. Cover and simmer 4 to 5 hours until peas are tender and the liquid partially cooked down. For smooth soup, rub through a coarse sieve. Some prefer leaving some of the peas whole. Skim off excess fat. Thicken, if desired with 3 tablespoon butter, 3 tablespoon flour. Dilute as desired with additional milk or water. Amount of milk or water depends on how thick or thin you prefer your soup. Season with salt and pepper to taste.
Serve hot.