2 c. dried split peas
1 ham bone with some meat left on
1 lg. onion, minced
3 stalks celery, chopped
1 sprig parsley
Bay leaf
1-2 carrots, sliced

Soak peas in 3 quarts cold water overnight. Add rest of ingredients. Heat to boil, cover and simmer 4-5 hours, until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper. A few minutes before serving, add 1 cup cream. Stir in well and heat through.