SPLIT PEA SOUP
2 qt. (3 1/2 lbs.) split dried peas
7 qt. water
3 qt. ham or corned beef stock or cubed or canned bouillon
1 c. butter or margarine
1 c. flour
2 qt. hot milk
Wash the peas and soak them overnight. Drain peas.
Cook slowly, with the water, and stock or bouillon and
onion for 3 hours or until the peas are very soft.
Add more water if necessary. Rub through a strainer.
Bring to boiling point. Melt the butter in a separate pot.
Stir in the flour until smooth. Add the milk, cook and stir
until slightly thickened. Add to the pea mixture.
Stir and heat to boiling but do not boil. Serves 50.