Yield: 8 Servings
|2 cups||Yellow Split Peas|
|1 \N||Ham Bone (From Smoked Ham)|
|1 \N||Clove Garlic, Minced|
|1 large||Onion, Minced|
|½ cup||Celery, Minced|
|\N \N||Black Pepper, Ground|
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.
Joel Ehrlich on rec.food.cooking