Ingredients
- 1 1/2 cups Dried Whole Yellow Peas
- 4 Shallots, finely chopped
- 1 large Celery Stalk, finely chopped
- 1 tbsp Fresh Thyme, finely chopped
- 8 cups Water
- 1 1/4 pound Smoked “Toupie” Ham
- 1/2 cup Dried Yellow Split Peas
- 1/2 tbsp Kosher Salt
- Freshly Ground Black Pepper
Instructions
- Soak the whole yellow peas in water overnight (don’t soak the split peas)
- Drain the soaked whole peas and set aside
- Warm 2 tbsp of oil in a large stock pot over medium-low heat
- Add shallots, celery and thyme to the pot and cook, stirring occasionally, for around 8 minutes until softened
- Add water to the pot along with the ham and soaked whole peas
- Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes, skimming off any foam as necessary
- After cooking for 30 minutes, add the split peas and cook for another 30 minutes
- Add salt & pepper, then serve with rye crisp-bread (knackebrod) and Swedish mustard
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.