Fox & Hunter Soup

2 Tbsp. butter

1 large onion (about 1 ½ cups), chopped fine

salt to taste

2 medium garlic cloves (about 2 tsp.), minced

7 cups water

1 ham steak (about 1 lb.), skin removed, cut into quarters

3 slices thick-cut bacon

1 lb. green split peas (about 2 cups), picked through and rinsed

2 sprigs fresh thyme

2 bay leaves

2 medium carrots (about 1 cup) peeled and cut into ½ inch pieces

1 medium celery rib, cut into ½ inch pieces.

ground black pepper

Heat butter in a large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ tsp. salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.

Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer. When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper; serve. Serves 6-8