Directions

• Melt the butter in a large pot over medium heat. Add olive oil to prevent the butter from burning.
• Add the diced celery, onion, carrot, and sauté for a few minutes until they soften.
• Add the minced garlic and cook until fragrant.
• Add the sliced Capital ham sausage to the pot and cook until you can smell the smoky aroma.
• Stir in the rinsed and drained split peas, ensuring the ingredients are well mixed.
• Add the bay leaves and chicken broth, and season with freshly cracked black pepper.
• Partially cover the pot and let the soup simmer for about 40 minutes, or until the split peas have broken down and the soup is thickened.
• Taste the soup and adjust the seasoning with salt as needed.
• Serve the soup with crackers on the side, and optionally crush a few on top for extra texture.