Cream Of Split Pea Soup

• 1 c. dried split peas
• 2 qt. cold water
• 1 lb. ham pieces
• 1/2 small onion, chopped
• 1 c. chopped carrots
• 1 c. chopped celery (optional)
• 4 Tbsp. butter or margarine
• 3 Tbsp. flour
• 1 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 c. cold milk or 1 c. evaporated milk, diluted with 1 c. water

1. Pick over peas; cover with cold water and soak overnight. Drain.
2. Add cold water, ham pieces, onion and carrots.
3. Simmer 4 hours or until peas and vegetables are tender.
4. Melt butter; add flour and stir to make a smooth paste.
5. Add pepper, salt and milk. If too thick, add more milk.
6. (If the celery is added, it should be put in during the last hour of cooking.)
7. Garnish with croutons and toasted almond slices if desired.

peas, cold water, ham pieces, onion, carrots, celery, butter, flour, salt, pepper, cold milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347907 (may not work)