Ingredients

• 1 ham bone
• 1 large onion, chopped
• 1 rib celery, chopped
• 1 cup chopped celery leaves
• 1 carrot, finely diced
• 1 bay leaf
• 1 lb. split peas
• salt and pepper
• 2 sprigs fresh parsley
• 1 cup sour cream

Directions

1. Place all ingredients except sour cream in a large, heavy pot and cover with cold water.
2. Bring to a boil, lower heat, and simmer for several hours until peas are very soft.
3. Remove bone and chop meat.
4. Put soup through blender, 2 cups at a time, and return to pot with chopped ham.
5. Add sour cream, stir, and heat through.

Serves 12.

Attribution: Pea Soup by Virginia Mitchell, Richelain, Quebec. As found in The Harrowsmith Cookbook: Volume Number 1.