2 c  Yellow Split Peas
1    Ham Bone (From Smoked Ham)
1    Clove Garlic, Minced
1 lg Onion, Minced
1/2 c  Celery, Minced
2 1/2 qt Water
1 tb Butter
1 tb Flour
Salt
Black Pepper, Ground
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.

Joel Ehrlich on