2 cups dried green split peas
1-1/2 quarts water
1 ham bone (about 1-1/2 pounds)
1 onion, sliced
1 cup sliced celery
1 cup grated carrot
2 tsp salt
1 tsp crushed basil
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
In a large saucepan, combine peas, water, bone, onion, celery, carrot, salt and basil. Bring to boiling; simmer 1-1/2 to 2 hours.
Stir four into melted butter in a separate saucepan; cook until bubbly. Gradually add milk, stirring constantly. Bring to boiling; cook 1 minute.
Stir white sauce into soup. Serves 8.
- Recipe from unknown cookbook I photocopied pages from in 1988.