4	lbs.	split peas
2	gal.	boiling water
1		ham bone or bacon ends
4	oz.	onion, chopped
4	oz.	bacon grease or Canola oil
2	oz.	flour
2	qts.	milk
2	tbsp.	salt
1/2	tsp.	black pepper

Wash split peas.

Add boiling water, cover, and let sit for 1 hour.

Add ham bone and onion to peas and water in which they were soaked.

Cook 4-5 hours, or until peas are soft. Remove bone.

Add enough water to make 2 1/2 gallons.

Make a thin roux with bacon grease and flour. Add milk and seasonings to form a thin white sauce. Add to pea mixture.

NOTE: If soup become too thick, add hot milk to reach desired consistency. If you prefer a smoother soup, just puree the peas.

Yield: 3 gallons