1 1/2 c green or yellow split peas, washed
6 c chicken broth
24 black peppercorns and 10-15 whole cloves (in cheesecloth or teaball)
1/2 tsp turmeric
1/2 – 3/4 tsp salt (only if broth is unsalted)

Garnish:  8 lemon wedges, 6 slices worth of croutons

Combine split peas and chicken broth in a pot and bring a boil.  Remove scum.  Add cheeseclothed spices, turmeric, and salt.  Cover, lower heat, and simmer gently for 1 to 1 1/2 hours or until peas are tender.  Remove cheesecloth, squeeze into soup, and discard.
Garnish with lemon wedges, with the croutons on the side.