Serves 50

2 qt. (3 1/2 lbs.) split dried peas
7 qt. water
3 qt. ham or corned beef stock or cubed or canned bouillon
3 onions
1 c. butter or margarine
1 c. flour
2 qt. hot milk

Wash the peas and soak them overnight. Drain peas.
Cook slowly, with the water, stock and onion for 3 hours or until the peas are very soft.
Add more water if necessary.
Rub through a strainer or reduce with an immersion blender.
Bring to boiling point.
Melt the butter in a separate pot.
Stir in the flour until smooth.
Add the milk, cook and stir until slightly thickened. Add to the pea mixture.
Stir and heat to boiling but do not boil.