Ham bone (optional)
2 (1 lb.) boxes split peas
2 cloves garlic, peeled
2 onions, peeled (each stuck with 2 cloves)
2 bay leaves
1 tbsp. salt
Freshly ground black pepper
3 celery ribs with tops, coarsely chopped
2 carrots, coarsely chopped

Soak split peas in water to cover overnight or 12 hours. Drain peas and place in a large kettle with the rest of the ingredients. Add enough cold water (5-6 quarts) to cover and bring to a boil. Reduce the heat and simmer, covered, until peas are very soft, several hours.

Remove ham bone from kettle. Puree the soup and vegetables in processor. Melt 1 stick of butter in saucepan. Add 1/2 cup flour and cook, stirring several minutes. Remove from heat. Add 2 cups of soup slowly, stirring until well blended. Add this to remainder of soup and taste for seasoning.