Split Pea Soup

Dear Ellen, I recently I have made Nana's Palouse Split Pea Soup three times. The first time it wasn't great, the second time was perfect, and the third time I left it cooking and burned it so badly that the house still smells like a chainsmoker lived here a decade ago.

I have looked everywhere for my second and third copies of this recipe. What do I keep doing with them? Oh, well, I should make sure Nana doesn't mind me sharing, as it is an oldie but goodie! Am I playing it up enough?

I found it! Here it is:

Nana's Polouse Split Pea Soup
1 lb. dry split pease
1 ham bone, skin scraps and juice from a whole baked ham
3 ribs celery-chopped large
2 qts water
6 springs of parsley (or dry parsley)
Few dashes ground pepper or thyme


Thickening:
1/3 C butter
1/3-1/2 C flour depending on amount of liquid and peas you usedSalt to taste
2 C milk

1. The day before: Cook the ham bone scraps etc. in 2 qts water along with the onion, celery and parsley until the meat falls off the bone. Strain and keep the liquid. Chill overnight or longer so the fat settles on top and can be skimmed off. If you wish to, cut up the lean meant and set aside to put back in the soup after it is finished (chill or freeze).
2. Rinse and soak peas overnight in cold water
3. Drain in the morning and put in large kettle with fat free ham broth you have previously made plus water to make 2 1/2 to 3 qts. Add pepper and thyme. Bring to a slow boil and cook until peas are mushy over a low simmer.
4. In a separate pan melt butter and add flour and stir over low heat until lightly browned. Slowly add the milk as with white sauce, stirring constantly until the mixture boils and thickens slightly.
5. Add the thickening to the pea mixture and let boil up several times. The longer it simmers the thicker it gets.
6. Serve with corn bread, biscuits, or English muffins.
* Can serve 12-14 depending on the size of the servings. This freezes well; leave good air space at top of container.