Split- pea soup

1 ½ cups split peas

Ham bone

1 onion, stuck with 2 cloves

1 bay leaf

3 or 4 carrots

½ cup double cream

2 or 3 stalks of celery

Cover the split peas with water and soak overnight or use the quick-cooking variety. Place ham bone, peeled onion stuck with 2 cloves, celery, bay leaf, carrots and drained split peas in a large saucepan. Add 2 to 3 quarts of water, or enough to cover, and bring to the boil. Then lower the heat and simmer gently until the peas are soft and mushy. Lift out the ham bone and purée the soup in an electric blender or push through a sieve. Cut off any meat on the bone and cut in slivers. Set aside. Pour soup back into saucepan, add cream and taste for seasoning. Then add slivered ham and bring to the boil, but do not cook further. Serve with a sturdy, crusty bread or croutons. Serves 6.