Pea soup with smoked ham

Ingredients:

• 2 tbsp. l. olive oil
• 3 stalks celery, chopped
• 3 cloves garlic, chopped
• 2 parsnips, peeled and chopped
• 1 large onion, chopped (about 2 cups)
• 2 sprigs of fresh oregano
• 2 sprigs of fresh thyme
• 1 bay leaf
• 60 ml bourbon
• 450 g split peas, sort and rinse in cold water
• 1 piece of 220 g smoked ham
• 8 cups chicken broth
• Half a baguette, sliced ​​and toasted

Preparation:

1. Heat the olive oil in a large saucepan over medium heat. Add the celery, garlic, parsnips, and onion and sauté for 15 minutes to infuse the flavors, seasoning with salt and pepper to taste. Add the oregano, thyme, and bay leaf and simmer for another 3 minutes. Turn off the heat and add the bourbon to the pan.
2. Return to the heat and simmer for 3 minutes. Add the split peas, ham, and broth. Season lightly with salt. Cook until the peas are tender and the soup thickens, about 1 hour.
3. Remove the ham and herbs from the pot and puree the soup with an immersion blender until smooth. Cut the ham into 1 cm pieces and return to the pot. Serve the soup with toasted baguette.