Makes enough for 3-4 good portions

• 15g butter
• 1 tbsp olive oil
• 1 large onion
• 1 stick celery
• 1 carrot
• 400g split green or yellow peas
• 2L stock (preferably from cooking a smoked gammon)
• 2 bay leaves
• 2 sprigs thyme
• 200g smoked ham
• flat leaf parsley

1. Finely chop onion, celery and carrot
2. In a heavy bottomed pan, sauté the onion, celery and carrot in the butter and oil until soft
3. Add the peas, stock, bay leaves and thyme
4. Bring to the boil
5. Season with salt and pepper
6. Simmer for at least an hour, until the peas turn to puree
7. Chop or pull the ham, and add most to the soup
8. Warm through, then serve into bowls, adding the remaining ham and parsley to garnish