Split Pea Soup

• 2 c. dried split peas
• 2 qt. water or chicken stock
• 1 carrot, cut in 1/4-inch rounds
• 1 onion, chopped
• 2 cloves fresh garlic, minced
• 1 ham bone or 2 cut frankfurters
• 1 Tbsp. caraway seed (optional)
• 1 Tbsp. salt and pepper
• 6 Tbsp. croutons (for garnish)

1. Place peas in a strainer and hold under running water to clean them.
2. Transfer to a bowl and cover with cold water.
3. Let soak overnight.
4. Drain and place in a 3-quart pot together with all other ingredients, except croutons.
5. Bring to boil and let simmer on low heat for 3 to 4 hours.
6. Stir frequently and make sure peas don't stick to the bottom of pot.
7. Add more liquid, if soup gets too thick.
8. When finished, it should be consistency of heavy cream.
9. Serve hot.
10. Add crisp croutons just before serving. Serves 4 to 6.

peas, water, carrot, onion, garlic, ham bone, caraway, salt, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802636 (may not work)