Split Pea Soup with Smoked Ham Hock

Ingredients

• Dried green split peas 450 g
• Smoked ham hock 1 (about 700 g)
• Water 2 L
• Onion 1 large (150 g)
• Carrots 2 medium (150 g)
• Celery stalks 2 (100 g)
• Garlic 2 cloves (8 g)
• Olive oil 1 tbsp
• Bay leaf 1
• Salt 1.5 tsp (9 g)
• Black pepper, ground 1/2 tsp

Instructions

1. 1

   Rinse the split peas and pick out any stones.

2. 2

   Heat the oil in a large pot and cook the chopped onion, carrots and celery over medium heat for 6 to 8 minutes; add the garlic for the last minute.

3. 3

   Add the peas, ham hock, water and bay leaf, bring to a boil and skim the foam.

4. 4

   Simmer partly covered for 1.5 hours, stirring now and then, until the peas fall apart and the meat is tender.

5. 5

   Lift out the hock, remove the skin and bone, shred the meat and return it to the pot.

6. 6

   Season with salt and pepper, remove the bay leaf and add a little hot water if the soup is too thick.