Wash and soak (follow package directions):
- 2 cups dried split peas (or lentils)
Drain the peas, reserving the liquid.
Add enough water to the reseved liquid to make 10 cups.
Adding peas again, cook covered for 2 & 1/2 to 3 hours with:
- Ham bone, turkey carcass or 2 inch cube salt pork
Add and simmer covered for 1/2 hour longer until tender:
- 1/2 cup chopped onions
- 1 cup chopped celery with leaves
- 1/2 cup chopped carrots
Add:
- 1 clove garlic
- 1 bay leaf
- 1 tsp sugar
- 1/4 tsp thyme
- A dash of cayenne or a pod of red pepper (optional)
Remove bones, carcass or salt pork.
Put soup through a sieve.
Chill.
Remove grease. Melt:
- 2 Tbsp butter, margarine or soup fat
Stir in until blended:
- 2 Tbsp flour
Add a little of the soup mixture, slowly.
Cook and stir until it boils, then stir it into the rest of the reheated soup.
Correct the seasoning.
Makes About 8 cups