Quebec pea soup with ham

Ingredients

• 850 gPeas, split, mature seeds, cooked, boiled, without salt
• 120 gPork, cured, ham, boneless, regular (approximately 11% fat), roasted
• 180 gCarrots, raw
• 120 gCelery, raw
• 160 gOnions, raw
• 2 gSpices, thyme, dried
• 900 gBeverages, water, tap, drinking
• 3 gSalt, table

Method

1. Dice carrot, celery and onion; cut ham into 1 cm pieces.
2. Combine vegetables, ham, water and thyme and simmer at 95 °C for 15 minutes.
3. Add cooked peas and salt, then simmer at 90 °C for 20 more minutes.
4. Mash some peas with a ladle to thicken the soup and rest 5 minutes.