• 1 ½ cup chopped onion
• 1 ½ cup chopped carrot
• 1 cup chopped celery
• 3 teaspoons of butter or olive oil
• 1 pound green split peas, rinsed and picked over
• 2 ham hocks or a ham bone
• 1 tsp thyme
• 2 bay leaves
• kosher salt
• ground black pepper
• 2 cups cubed cooked ham

Instructions:

1. Cook onion, carrot and celery in butter or oil in a 5 quart pot over moderate heat, stirring occasionally until the vegetables are softened. (About five minutes)
2. Add the split peas, 8 cups of water, ham hocks or bone, then bring to a boil, skimming any froth.
3. Add the thyme and salt and pepper to taste and simmer 45-60 minutes, until the peas are soft.
4. Remove the ham hocks and discard.
5. Puree the soup in batches in a blender or food processor until smooth.
6. Be careful when handling hot liquids.
7. Transfer the soup as it is pureed to a clean saucepan.
8. Add the cubed ham, adjust the seasonings and reheat the soup over medium heat.

Great with Chili w/Meat & Beans and Herbed Croutons