2 c. dried split peas (1 lb.)
3 qt. cold water
1 ham bone or small shank end of ham
1 lg. onion, minced
3 stalks celery (with tops), chopped fine
1 sprig parsley
Salt and pepper

Soak peas in water overnight. (Quick-cooking dried peas and beans do not require overnight soaking.) Add ham, onion, celery and parsley. Heat to boil; cover and simmer 4-5 hours until peas are tender and liquid partially cooked down.

Season to taste with salt and pepper. For a smoother soup, put through a sieve. Dilute as desired with additional milk or water. Serve hot. Yield: 8 servings.