CURRIED SPLIT PEA SOUP

1 1/4 cups dry green split peas

1 small meaty ham bone
1 cup coarsely chopped onion
1 cup coarsely chopped celery
1 cup coarsely chopped carrot
1 tbsp curry powder
1 tsp dried thyme
1 bay leaf
salt to taste
1/4 tsp freshly ground black pepper
5 cups chicken or vegetable broth
1 cup half-and-half cream

Rinse the peas and drain.

Place the peas into a 4 to 5-quart slow cooker or crock pot.  Add the ham bone, onion, celery, carrots, curry powder, thyme, salt, pepper, and bay leaf.  Pour broth over all.

Place lid on cooker and cook on low for 10 to 12 hours or on high half that time.

Remove bone and cut off any meat; discard bone and bay leaf.

Return the meat to the cooker.

Stir in the cream.
Yield: 5 servings

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