Aertsoppa (Pea Soup)
- 1 12 cups yellow split peas
- 2 quarts cold water
- 1 12 cups diced baked ham
- 34 cup minced onion
- 3 celery ribs, with tops sliced
- 1 -2 carrot, diced
- salt and pepper
- Soak peas in water overnight.
- Add ham, onion, celery and carrots; heat to boil.
- Cover, simmer 2 hours until peas are tender and liquid partially cooked down.
- Season to taste.
- For smoother soup, put through a sieve.
- Dilute as desired with milk.