Vicki Webb, January 2008 MMCW
2 medium coarsely chopped onions, 1 lb. split green peas, 6 cups water (enough to cover ham bone), 1 lb. ham bone, salt to taste, 1/4 teaspoon pepper, 1/2 cup sherry (this will cook off leaving good flavor), 1 small bag carrots.
Rinse the peas. But do not bother soaking them as this will make a thicker soup. Place everything in a pot (not including the sherry) and cook several hours. You’ll know that it’s done when the peas have melted to make a thick soup. At least a 1/2 hour before serving, add the sherry and allow to cook 30 – 45 minutes to cook off the alcohol.
