Rinse peas in cold water

Peel and chop onions and carrots

Heat oil in a casserole dish and sauté onions until translucent. Add carrots, bouquet garni and split peas.

Moisten with the broth, bring to a boil, then simmer over low heat for 40 minutes.

Remove the bouquet garni, blend the soup or keep it as is. Pour into plates with a spoonful of cream (which can also be added directly to the pot).