From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


  • 1-1/2 cups split peas
  • 1 ham bone
  • 1/2 cup carrots, diced
  • 2 ribs celery, diced
  • 2 medium onions, sliced
  • 8 peppercorns
  • 2 bay leaves
  • 8 cups boiling water
  • 1/2 cup light cream
  • Salt and pepper to taste
  • 3/4 teaspoon sugar

Wash peas and drain.  Put peas with ham bone, vegetables, seasonings, and water in kettle.  Cover and simmer over low heat until peas are soft, about 3 hours, stirring occasionally to prevent burning.  Remove bone.  Force soup through sieve or blend in blender.  Add cream, salt and pepper to taste, and sugar.  Reheat and serve.