Soak overnight in 12 C. water:
2 C. split peas
Add to peas and simmer 3 ½ hours:
Turkey carcass, ham bone, salt pork or 3 or 4 bouillon cubes
½ C. chopped onion
1 C. chopped celery
1 C. chopped carrot
1 clover garlic, minced
1 bay leaf
salt to taste
Puree in blender.
Serve with sour cream.
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