Split Pea Soup

Serves: 6-8

1 pound dried peas 1 meaty ham bone 1 small bay leaf salt, pepper 1 onion, minced 1 garlic clove, minced 1 carrot, minced 1 rib celery, minced 2 quarts chicken broth		Add cold water to dried peas (according to package directions). Add the ham bone, bay leaf, salt, pepper, onions, garlic, carrots, celery and chicken broth. Cook 2 hours until peas are well cooked and ham falls from bone. Remove ham.
		Cool soup, removing bay leaf and any bone or fat residue. Puree soup and return to clean pot. Add pieces of ham. Correct seasoning with Maggi's, Worcestershire, hot pepper sauce, etc. as desired.
sherry		To serve: add one tablespoon of sherry in bottom of bowl before adding hot soup. Serve with rye bread.

Linda Ade Ridder