2 1/2 c. dried green split peas
10 c. water
1/2 c. chopped onions
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped leeks
1 bay leaf
1 ham bone
Salt and pepper
1 tbsp. flour (optional)
1 tbsp. butter, room temperature (optional)
1/4 c. fresh minced parsley

Wash and inspect peas. Place peas in large soup kettle; add water to cover. Soak peas overnight or bring to the boiling point and boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Add onions, carrots, celery, leeks, bay leaf, and ham bone. Bring to boiling point, then turn heat to low. Skim foam. Cover and simmer for 2 hours or until peas are falling apart and meat separates from ham bone. Skim top. Remove from heat and take out ham bone. Cut off any meat off bone; shred and save. Discard bone and bay leaf. Puree soup in blender or food processor. Return soup to kettle and heat through. Salt and pepper to taste. If soup is too thin, knead together flour and butter; drop in pea size pieces into the soup, stirring constantly, until absorbed. Cook 5 more minutes. Add parsley before serving. Serves 6 to 8.