Ingredients
| 1 | tablespoon oil |
| 1 | onion, diced |
| 2 | carrots, diced |
| 2 | stalks celery, diced |
| 2 | cloves garlic, choppe |
| 1 | teaspoon thyme, chopped |
| 6 | cups chicken or vegetable broth |
| 1 | pound split peas, picked over |
| 1 | bone-in half ham |
| 2 | bay leaves |
| salt, pepper and cayenne pepper to taste | |
| 1 | tablespoon grainy mustard |
| 1 | tablespoon lemon juice |
Directions
Heat oil in a large pot over medium heat. Add the onions, carrots and celery. Cook 10-15 minutes, or until tender. Add garlic and thyme. Cook until fragrant.
Add broth, split peas, ham bone and bay leaves. Bring to a boil; reduce heat and simmer 1 to 2 hours, or until the split peas are soft and just starting to fall apart.
Remove ham bone and bay leaves, season with salt, pepper and cayenne to taste. Mix in mustard and lemon juice.
Puree with hand blender to desired consistency. Garnish with ham pieces.