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Sharmagne's Split Pea Soup
from the kitchen of Sharmagne Leland-St. John

1 1/2 cups dried split peas
Ham bone with some ham still on it
2 inch cube salt pork
1 medium onion, chopped
1 large carrot, chopped
3 tablespoons butter
2 tablespoons flour
1 cup cream + 1/2 cup broth or 2 cups milk
Salt and freshly ground black pepper to taste

Soak the peas in vegetable broth overnight to cover.  Retain the soaking liquid add enough water or broth to make 2 1/2 quarts.  Put the peas and liquid in a large soup kettle.  Add the ham bone, the salt pork, onion, and carrot. Bring to a boil reduce the heat, and simmer partially covered 1 1/2 to 2 hours or until the peas are soft.  Discard the salt pork.  Put the peas through a strainer or moulee.  Melt the butter in a small saucepan, stir in the flour and cook over low heat for a few minutes.  Do not scorch.  Add the cream and broth or milk, stirring constantly and cook until thickened.  Slowly add this to the soup.  Add salt and pepper to taste. Scrape some ham off the bone, or add left over ham in strips.  Serve piping hot.

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