Pigtail soup (soupe de queue de porc)

Instructions

1. Soak the split peas in cold water for at least 2 hours, then drain them.
2. In a large casserole, brown the pigtails in the oil for 5 minutes, turning them over.
3. Add the sliced onion and garlic, then sauté for 3 minutes until golden.
4. Pour in the water, add the split peas, thyme and whole pepper, then bring to a boil and skim the surface.
5. Cover and simmer gently for about 1 hour 15 minutes, until the meat comes away from the bone.
6. Add the carrots, potatoes and turnip cut into pieces, then cook for another 25 minutes. Remove the thyme and the pepper, adjust the seasoning and serve piping hot.