Split Pea Soup With Ham & Sausage

Ingredients:
2 tbsp extra virgin olive oil
2 slice bacon ~ finely chopped (I opt this out)
1 large onion ~ finely diced
1 rib celery ~ finely chopped
1 large carrot ~ peeled & cubes
1 small celery root ~ peeled & cubes (I opt this out)
Kosher salt to taste
2 tbsp flour
10 sprigs fresh thyme (I use dried)
2 bay leaves
500g green split peas ~ rinsed & drained
2 large smoked ham rocks
Freshly ground black peper to taste

Directions:

1. Placed oil & bacon in a 6-qt pot & cook over medium-high heat until crisp about 6 mins.  Transfer bacon to paper towel with a slotted spoon; set aside.
2. Add onion, celery, carrots & celery root; season with salt & cook.  Stirring occasionally until soft about 10 mins.  Stir in the flour & cook another 3 mins.
3. Add in the thyme and bay leaves together; add to pot with peas, ham rocks & 7 cups of water.  Bring to boil over high heat.  Reduce heat & simmer covered; until peas are very tender for about 1 hour.  Remove heat.  Discard hearbs.
4. Transfer ham rocks to a plate to let cool, pull off & chop the meat; discard fat, skin & bones.  Stir meat into soup, season & pepper.  Laddle soup into bowls.