A recipe by Julie Van Rosendaal
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.