2 c. dried split peas
3 qts. cold water
1 ham bone with some meat left on it
1 lg. onion, minced
3 stalks celery, chopped fine
1 sprig parsley
Bay leaf
1 c. carrots, sliced

Soak 2 cups dried split peas in 3 quarts cold water overnight. Add ham bone, onion, celery, parsley, bay leaf and carrots. Heat to boil, cover and simmer 4 to 5 hours, until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper. A few minutes before serving, add 1 cup cream. Stir in well and heat through.