2 c. dried split peas
3 tbsp. butter
1 onion, chopped (about 1 c.)
1 ham bone PLUS about 1/2 to 3/4 c. ham scraps, scraped from bone
7 c. water
1 1/2 tsp. salt
Pepper, to taste

Soak peas overnight in water to cover. Drain. Melt butter in a soup pot, add chopped onion and ham bone; cook, tearing often, about 5 minutes. Add water, peas and salt. Simmer 1 hour, or until peas are mushy. Add pepper to taste and correct seasoning. Remove ham bone. Put soup through a sieve or food mill. Return to pot, add ham scraps and reheat over low heat, stirring frequently, before serving. Makes 7 cups.