Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Yellow Split Peas
1 Ham Bone
-(From Smoked Ham)
1 cl Garlic, Minced
1 lg Onion, Minced
1/2 c Celery, Minced
2 1/2 qt Water
1 tb Butter
1 tb Flour
Salt and pepper
1/2 c Milk

Soak the peas overnight. Drain. Add the ham bone, garlic, onion,
celery and water to the peas. Cook until the peas are very tender.
Remove and discard the ham bone. Use a blender or food processor to
puree the peas with some of the cooking liquid. Return the puree to
the rest of the soup. Melt the butter in a saucepan. Add the flour.
Cook over medium heat for 5 minutes - do NOT allow it to brown. Add
salt and pepper to taste. Stir in the milk. Cook until the roux
begins to thicken. Stir into the soup. Simmer for 10 minutes. Serve
with buttered toast or croutons.

From: Joel Ehrlich
Submitted By JIM WELLER On 07-26-95

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