Split Pea Soup


4 cups of split peas
1 sweet onion
2 celery stalks with leaves
1 cup diced ham
4 strips of bacon crumbled.
2 bay leaves
½ tablespoon of salt
½ tablespoon white pepper
1 tablespoon soy sauce
1 to 2 quart chicken stock
1 cup home made alfredo
with sun dried tomatoes

Rinse peas thoroughly with
clean cold water.

Place peas in large soup pot
and cover with chicken stock
to soak over night in refrigerator.

Check to insure the peas stay
covered in the stock.
(As the peas absorb the stock
they could become uncovered
in time). 

Bring peas to a boil for 5 minutes,
then add salt, and pepper, and
simmer for 2 hours on low medium
low stirring occasionally.

While peas are simmering,

Fry bacon and crumble.

Dice ham, celery and onions.

Pour bacon grease out of frying
pan but leave a little behind.

Add 1 tablespoon of butter and
one tablespoon of almond oil
into frying pan.

Sautee onions til caramel browned,
and place aside in bowl.

Sautee ham and celery and place
aside
in same bowl as onions.

Turn heat down on soup pot to low
simmer, (low as it will go), and place
ham, celery, onions and bacon into pot.

Add cup of Alfredo sauce and mix well.

Go watch eagles for an hour or two,
then come home and enjoy.