Ma Murphy'S Pea Soup - cooking recipe

Ingredients

1 stick margarine
6 stalks celery, chopped
2 medium onions, sliced
1/2 to 1 tsp. ground black pepper
1 1/2 c. washed dried split green peas
6 c. cold water
2 c. hot milk
1 ham or smoked shoulder bone

Preparation

In a large kettle, melt margarine.
Add celery, onion and bone.
Saute until onion and celery are tender.
Add water, peas and pepper.
Simmer, covered, until peas mash between fingers (about 1 hour).
Remove bone from kettle; cut off meat and reserve.
Add hot milk and meat; do not boil.
Ready to serve.
If too thick, you may add more milk.
Serve with croutons, if desired.