4-5 Founders & Farmers small red potatoes, quartered
2 sprigs of fresh thyme
8 cups (2L) chicken stock
Salt and pepper to taste
How to make it
In a medium pot or Dutch oven, heat a generous drizzle of oil over medium-high heat and sauté the onion, celery and carrots for 3-4 minutes, or until soft.
Add the ham, split peas, potatoes, thyme and stock, grind over a good amount of pepper and bring to a simmer.
Cook, stirring occasionally, for 30-40 minutes, or until the peas are very soft.
Stir, mashing the mixture up against the side of the pot with the back of a spoon to create some pea puree along with the chunks.
Taste and season with salt if it needs it.
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Ingredients
Canola oil, or olive oil for cooking
1 large onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 cup diced ham
3 cups dry green or yellow split peas
4-5 Founders & Farmers small red potatoes, quartered
