2 c. green split peas
5 c. water
6 tbsp. butter
1 carrot, sliced
1 onion, sliced
3 tbsp. chopped, cooked ham
1 c. stock or 1 can consomme
1 c. light cream (or milk)
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. sugar

Wash peas and soak for at least 12 hours. Drain and put in saucepan with the 5 cups water. Bring to a boil, skim top.

Saute carrot and onion in 2 teaspoons of the butter for 5 minutes, then add to the peas. Add ham, cover and cook for 1 1/2 hours or until peas are tender. Blend mixture until smooth. (If there is no blender available, force mixture through a sieve.)

Return to the pan and add the remaining ingredients including the rest of the butter. Heat thoroughly. If soup is too thick add more stock or milk.

This soup can be made in stages with the milk, stock and butter added when the soup is to be served.