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SERVES:
6

INGREDIENTS:

• 1 pound dried split peas


• 2 cups diced cooked ham


• 1 ham bone (optional)


• 1 cup diced onion


• 1 cup diced peeled carrot


• 1 cup diced celery


• 1/2 tsp dried thyme (or 1 Tbs fresh chopped thyme)


• Olive oil for sautéing veggies


• 4 cups chicken stock


• 3 cups water (plus more as needed for pureeing soup)


• Salt and pepper to taste


• Crouton for garnish (optional)

PROCEDURE:

Add a good splash of olive oil to a large, heavy bottomed soup pot on medium high heat....and add 1 cup each diced onion, diced peeled carrot and diced celery and get those going.

Sprinkle in 1/2 tsp dried thyme right now or use 1 Tbs fresh chopped thyme instead.

Once the onions are soft, add the ham bone if you're using it.....and add 1 pound dried split peas, 4 cups chicken stock and 3 cups of water and bring it up to a simmer.

Adjust the heat so it stays at a nice simmer and it will take around 40 minutes for the peas to cook.

Then, when the peas are soft, take the ham bone out of the pot and use a hand blender to puree the soup....adding a little more water if you need to.

Its okay if some of the vegetables are still a little bit chunky after pureeing the soup...then add about 2 cups diced cooked ham and a little salt and pepper to taste and it is good to go!

To finish, garnish with some homemade croutons if you like!

HINTS:

Use just water, instead of part chicken stock, if you like.