- 1 tbsp olive oil
- 1 small brown onion, roughly chopped
- 2 cloves garlic, finely chopped
- 2 carrots, peeled, cut into 1 cm pieces
- 2 celery stalks, cut into 1cm pieces
- 450g dried split peas
- 700ml chicken stock
- 2 litres water
- Smoked ham hock from Gippsland Premium Free Range, approx 800g
- Heat 1 tablespoon of olive oil in a large heavy bottomed saucepan over medium heat.
- Sauté the onion, garlic, carrots and celery for 5 minutes or until the onions soften. Season with salt and pepper.
- Pour in split peas, stock, water and stir to combine. Add ham hock, cover pan and bring to a low simmer.
- Cook for about 1 hour, stirring occasionally, or until ham hock and vegetables are tender and peas are falling apart.
- When the soup is ready, remove the ham hock to a plate and let it sit at room temperature until cool enough to handle.
- Pull the skin and meat off the bone and shred into bite-size pieces. Discard the bone and skin. Return meat to soup and stir.
- Serve with some crusty bread