• 1 large ham hock
  • 500 gram of green split peas ( rinsed well)
  • 2 stalks celery – chopped finely
  • 1 onion – chopped finely
  • 2 carrots – chopped finely
  • 2 bay leaves
  • 10 cups of stock ( or water – but stock is tastier)

In a large pot gently simmer the onion, carrot and celery in a little oil. Add stock, ham hock, rinsed pea and bay leave. Season with a little salt and pepper.

Make a cup of tea, sit in the sun and let dinner cook.

I leave mine simmer for a minimum of 2 hours.

Remove hock, discard skin, and pull meat off bone.

Puree soup then add meat to the soup. Enjoy