1 cup (220 g) yellow split peas

2 carrots, peeled and diced

1 leek, chopped

1 onion, finely chopped

1/2 rutabaga, peeled and diced

2 tbsp (30 ml) olive oil

5 oz (150 g) salt pork, rind removed and cut into large pieces

5 cups (1.25 litres) chicken broth

2 cups (500 ml) water

1 sprig fresh thyme

Salt and pepper

Place the peas in a bowl. Cover with cold water and let soak for 4 hours or overnight at room temperature. Add water if needed so the peas are always completely submerged. Rinse and drain. Set aside.

In a large pot over medium heat, soften the carrots, leek, onion and rutabaga in the oil for 5 minutes. Add the salt pork, peas, broth, water and thyme. Bring to a boil.

Cover and simmer for about 1 hour and 45 minutes, stirring frequently, until the peas have burst and thicken the soup. Season with salt and pepper.

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