- 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