• 2 tablespoons (28g) unsalted butter
• 1 small yellow onion, diced
• 2 stalks celery, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 1⁄2 pound (225g) ham, cubed
• 1 pound (450g) dried green split peas, rinsed
• 4 cups (1 litre) chicken stock
• 2 1⁄2 cups (590ml) water
• 2 bay leaves
• Kosher salt
• Freshly ground black pepper

Method:

Melt the butter in a large pot or Dutch oven over medium-low heat until it starts to foam.  Add the onions, celery, carrot and sauté until soft, 6-7 minutes.  Add the garlic and sauté for another 1 minute being careful not to burn.  

Add the ham and split peas to the mixture and stir to combine.  Add the chicken stock, water and bay leaves. Bring the pot to a boil then reduce to medium-low heat and simmer for 1- 1 ½  hours stirring occasionally until peas are soft and the soup has thickened.  Add extra water if necessary.

Before serving, season with salt and pepper to taste.