PEA SOUP WITH HAM

2 T. olive oil 1 onion, cut into medium dice 5 carrots, peeled and halved lengthwise, cut into 1-inch segments on a diagonal 3 celery stalks, cut into

medium dice 2 cloves garlic, minced 2 t. salt A t. black pepper A t. white pepper 3 sprigs fresh thyme leaves,

minced 1 t. minced fresh rosemary

leaves 2 T. Dijon mustard 1 c. dry white wine 24 oz. dried, split green peas 9 to 10 c. low-sodium storebought or homemade

chicken stock, divided 2 to 3 smoked ham hocks or

1 large ham steak, cut into

A- inch cubes

Set a large soup pot over medium heat and add the olive oil, diced onion, carrot segments and celery pieces. Sweat the vegetables for 6 to 8 minutes, stirring occasionally.

Sprinkle on the minced garlic, salt, black and white peppers and the minced herbs before adding the Dijon mustard and white wine. Stir all ingredients until combined, then simmer for 2 minutes to cook out the raw wine flavor.

Pour in the split green peas and 9 cups of the chicken stock. Nestle the ham hocks (or diced ham) in the peas and simmer the soup over medium-low heat for 60 minutes. Remove the ham hocks and allow them to cool slightly before picking all meat from the bone and cartilage. Add the ham meat back to the pot of soup and cook for an additional 20 to 30 minutes, or until the peas are tender. Whip the soup vigorously with a wooden spoon to break up the softened peas then add the remaining cup of chicken stock if the soup appears too thick.

Taste the soup and correct the seasoning with additional salt and pepper.