ingredients

200 g cooked ham cut into small cubes
1 chopped onion
2 chopped garlic cloves
500 g broken peas
2 stalks of celery cut into small cubes
3 carrots cut into small cubes
200 g of Comté
2 liters of vegetable broth
2 spoons of olive oil
Some bay leaves
Salt and pepper

Steps

Step 1

The day before: soak the split peas.

2nd step

Grate 100 g of Comté cheese . Cut the rest into chips.

Step 3

In a large casserole , cook the diced ham for 10 minutes in olive oil until lightly browned. Add the onion and cook for another 5 minutes. Add the carrots and celery, and mix. Add the split peas, then the broth and bay leaves.

Step 4

Bring to a boil, then reduce to low heat and simmer 1 hour covered, stirring the soup occasionally. At the end, remove the bay leaves and add the grated Comté cheese. Mix well, season with salt and pepper. Serve hot with Comté chips in each bowl.