1 lb. dry split peas
8 c. water
1 meaty ham bone or ham hocks
1 lg. onion
1 tsp. instant chicken bouillon
1/2 tsp. salt
1/4 tsp. pepper
1 c. sliced carrots
1 c. celery
2 slices bacon
1/2 c. light cream
2 tbsp. butter

Rinse peas. Place in kettle. Add water, ham bone or hocks, onion, bouillon, salt and pepper. Bring to boil. Reduce heat. Simmer 1 1/2 hours. Remove ham bone or ham hock. Chop meat. Return to soup. Add carrots and celery. Simmer 30 minutes. Cook bacon until crisp; drain. Crumble. Stir bacon, cream and butter into soup. Heat thoroughly.