Split Pea Soup

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Title: SPLIT PEA SOUP
Categories: Penndutch, Soups
Yield: 1 servings

1 c Split peas
1 ea Ham bone
3 qt Water
1 T Onion, minced
3 T Butter
3 T Flour
1 t Salt
1/8 t Pepper
2 c Milk

Wash and soak peas in water to cover, overnight. In the morning drain
off the water and cover with 3 quarts of fresh water. Add the ham bone
and onion and cook until peas are soft. Rub through a sieve. Melt the
butter and stir in the flour until well blended and smooth. Add the
salt, pepper and milk and cook, stirring constantly until the mixture
thickens. Combine with the strained liquid and cook until rather
thick. Serve hot.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

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