• 1 ham bone
• ½ lb. split yellow peas
• ¼ split green peas
• 2 stalks celery
• 1 sprig parsley
• 2 large onions
• 3 qts. water
• 1 cup milk
• 1 tablespoon flour
• 1 tablespoon butter

Cover ham bone with water and add the peas, celery and parsley. Simmer until peas are soft enough to put through sieve. Fry the onion in butter until slightly burned, add to soup and continue to simmer for half hour. Brown the flour lightly in butter and add to soup. Serve with grated cheese or croutons.