Ingredients
Method
Step 1
Heat an oiled stockpot on medium. Sauté onions, carrots, celery, garlic and thyme 10 mins until tender.
Step 2
Stir in stock and split peas. Add ham to pot, bring to boil and cover with lid. Gently boil, skimming as needed, for 1½ hours, or until ham is falling off bone. Remove ham from pot and cool slightly. Shred, discarding skin and bones.
Step 3
Add frozen peas to pot and cook a further 3 mins. Remove 3 cups soup to a blender, blend until smooth.
Step 4
Return to soup in pot with ham. Stir over medium heat until hot. Season with cracked pepper, drizzle with
cream, top with extra thyme and serve with chargrilled bread.
