- 1 large onion, chopped
- 1 medium carrot, chopped
- 25 kg ham hock
- 2 L chicken stock
- 500 g green split peas
- In a large, oiled stockpot, saute onion and carrot on medium for 3-4 minutes until softened.
- Add the ham hock, stock and split peas. Increase heat to high and bring to boil.
- Reduce heat to medium and simmer, covered, for 2 1/2 hours (see tip). Remove the ham hock and set aside to cool. Using a stick blender, process the soup until smooth.
- Remove the skin, bone and fat from the hock. Shred the meat from the hock and return to the soup. Season to taste. Serve soup with crusty bread and mint leaves, if liked.