From River Road Recipes...The Textbook of Louisiana Cuisine." published in cooperation with your DailyInbox newsletter.

INGREDIENTS:

1 large ham bone

1 pound split peas

3 quarts water

1 white onion

1/2 carrot, diced

Seasoning (salt, red and white pepper)

6 slices bacon (optional)

2 eggs, hard cooked (optional)

TO PREPARE:

Place split peas and ham bone in cold water and let come to a rapid boil.  Continue boiling until peas have dissolved.  Turn heat low and add seasoning.  Cook slowly for two and a half hours.  Before serving put soup through strainer.  Replace ham bits in soup, discarding bone, fat, etc.  To serve, you may add a tablespoon crumbled bacon and chopped egg to each plate of soup after soup has been ladled.

SERVES: 6

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