1 1/8 lb. dry split peas
1/4 gal. cold water
1/2 gal. ham stock
1/4 lb. diced ham trimmings
1/4 lb. chopped onions
1/8 (4 oz.) shredded carrots
1/8 c. celery salt
1/2 bay leaves
1/4 oz. granulated sugar
1/8 tsp. black pepper

1. Pick over peas, removing and foreign matter. Wash thoroughly in cold water.

2. Cover peas with water. Bring to a boil. Simmer 1 hour.

3. Add hot ham stock, ham trimmings, onions, carrots, celery, salt, bay leaves, sugar and pepper to peas and water.

4. Bring soup mixture to a boil; reduce heat; boil gently about 1/2 hour, or until peas are mushy.

5. Whip until mixture is smooth. Add boiling water if needed for a thinner consistency. Serves 12.