2 cups split peas 1/4 cup olive oil and butter mixture 2 yellow onions, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 2 garlic cloves, minced 7 cups gf chicken stock 3/4 pound piece gf smoked ham 2 parsley sprigs 2 bay leaves 1 teaspoon dried thyme Salt and pepper
Parsley for garnish
In a large pot, heat oil and butter over medium heat. Add onions, carrots, celery and garlic; cook until onions are translucent. Add water, peas, ham, parsley sprigs, bay leaves, and thyme. Bring to a boil, reduce heat to a simmer and cover. Simmer gently for 1-1/2 hours. Check soup periodically to see that it does get dry. If it does, add more water or stock.
Discard bay leaves and parsley sprigs. Remove ham and cut meat away from bone. Add meat back into soup and season soup with salt and pepper.
Ladle soup into warmed bowls and garnish with chopped parsley.