Soupe aux Pois

Method

Soak the split peas in cold water for one hour, then drain. In a large pot, bring the water to a boil and add the ham bone, drained peas, and bay leaf. Reduce heat and simmer for 45 minutes, skimming any foam that rises. Meanwhile, dice the onions, carrots, celery, and potatoes into small pieces. Add these vegetables to the pot along with the thyme, salt, and pepper, then simmer for another 45 minutes until the peas are completely broken down and the soup is thick and creamy. Remove the ham bone, shred any meat from the bone and return it to the pot, discarding the bone. Adjust seasoning to taste and serve hot.