2 qts. (3 1/2 lbs.) split dried peas
7 qts. water
3 qts. ham or corned beef stock or cubed or canned bouillon
3 onions
1 c. butter
1 c. flour
2 qts. hot milk
Salt
Pepper

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.