Does anyone have the pea soup recipe that was on back of McNair whole pea soup package?

I can no longer get the McNair soup products at our local grocery store (we only have one). I'm not even sure if McNair still exists - there is no site for it online and no phone listing for it in Montreal where it used to be located. I always used the recipe on the back of the McNair whole peas package and thought I had kept an old package but apparently not.... I really need this recipe - it's my favourite pea soup recipe. Any help would be appreciated.Does anyone have the pea soup recipe that was on back of McNair whole pea soup package?
The above is not the right recipe, it's for split peas not whole peas. Whole yellow peas are difficult to find where I live as well and we have a dozen grocery stores. I found them at No Frills, don't know if Quebec has one or not. Anyway, here's the recipe.





Put peas in a large pot and cover with cold water to about 2 inches above the peas. Bring to a boil and simmer for 4-5 hrs. Add sliced salt pork and one diced onion in the beginning. Cook until thick and then salt to taste because the salt pork can sometimes be very salty. Better to taste it first. I love pea soup and grew up with it thanks to my French mom and memere. I often throw a couple of sliced carrots in just for extra flavor and colour. A nice leftover bone of ham is just as good as the salt pork.Does anyone have the pea soup recipe that was on back of McNair whole pea soup package?
INGREDIENTS





* 1/2 pound sliced bacon, diced


* 1 large onion, chopped


* 2 celery ribs, sliced


* 1 pound dried green split peas


* 2 quarts water


* 2 medium potatoes, peeled and diced


* 2 cups diced fully cooked ham


* 2 teaspoons salt


* 1 bay leaf


* 1/4 teaspoon pepper


* 1 cup heavy whipping cream


DIRECTIONS





1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.


2. Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

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