2 c. dry split peas
8 c. water
Turkey or chicken carcass
1 med. onion, chopped
2 carrots, sliced
1 stalk celery, with leaves, sliced
1 clove garlic, whole
1 tsp. salt
1 shake cayenne
1 bay leaf
2 tbsp. butter
2 tbsp. flour

1. Soak peas overnight in 1/2 gallon water.

2. Drain water and discard. (Good for plants.)

3. In large cooking pot (8 quart) place peas, 8 cups water, turkey or chicken bones and garlic. Heat to boiling. Reduce to simmer and set lid a little to the side to vent steam while cooking.

4. Simmer 1 1/2 - 2 hours. Peas should be soft.

5. Pour contents through a sieve. Push peas through with wooden spoon. Catch meat and bones. Remove any meat from bones and place in pea mixture. Discard bones and cartilage.

6. Place pea and meat mixture back in cooking pot. Reheat.

7. Add onion, carrots, celery, salt, cayenne and bay leaf. Simmer about 30 minutes until carrots are just tender.

8. Remove from heat.

9. In small saucepan, melt butter.

10. Stir flour in with wire whip and heat until bubbly.

11. Ladle out 2 or 3 scoops of soup mixture into butter/flour roux. Stirring constantly, heat until bubbly and thick.

12. Return entire contents of small saucepan to soup pot. Stir well.

13. Serve when cooled. Add additional salt to taste.