Split Pea Soup

Milk is what makes this soup so deliciously different from other pea soups. Top with a few garlic croutons when serving.


2  cups  dried split peas
2  qts  cold water
1  onion, sliced
2  stalks  celery, sliced
1  carrot, sliced
4  slices  salt pork, bacon, diced, or a ham bone
1  small  bay leaf
3  cups  whole milk
4  Tbs  butter
2  Tbs  chopped parsley, for garnish

Soak peas overnight. Put peas, water, onion, celery, carrots, meat, and bay leaf in pot. Simmer for a couple hours. Put through food mill or coarse strainer. Return to pot with remaining ingredients and bring back almost to boil. Add more milk if it seems too thick (you don’t want it too thick and pasty).