Pea and Ham Soup

• 1 medium Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 250 g Cured ham, thick cut
• 300 g Split peas
• 1.5 liters Vegetable stock
• 2 pieces Bay leaves
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Peel and finely dice the onion. Peel the carrots and dice them, then dice the celery.
2. Dice the cured ham into small cubes. Rinse the split peas in a sieve under cold running water until the water runs mostly clear.
3. Put the onion, carrots, celery, ham, split peas, vegetable stock and bay leaves into a stockpot. Bring to the boil over a high heat, skimming off any foam that rises to the surface.
4. Turn the heat down to a gentle simmer and cook, partially covered, for 60 minutes, stirring every 10 minutes so the peas do not catch. The soup is ready when the peas have broken down and the texture is thick and creamy.
5. Remove and discard the bay leaves. Season with the fine sea salt and black pepper, then simmer for 2 to 5 minutes to let the seasoning settle.
6. Ladle into bowls and finish with a little extra black pepper if you like. Serve hot.

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