Recipe from www.citrusandcandy.com
1 onion, finely chopped
1 carrot, finely chopped
1 stalk of celery, finely chopped
2 large cloves of garlic, finely chopped
1 ham hock (around 900 g each) - the more meatier, the better
2 L of cold water
500g dried split peas, green or yellow - your choice!
In a large pot or casserole pot, sauté the veges and garlic in the butter over medium heat until tender (around 10 minutes). If they are finely chopped, then it won't take as long.
Add the ham hock, cover with the 2L of water and bring to a boil. Reduce heat to low and simmer, covered for around 2 hours or until the meat is tender and falling away from the bone.
Remove the ham hock with a slotted spoon and set aside to cool. Add the dried split peas and simmer for about an hour until it's soft and tender.
Meanwhile, when the ham hock has cooled down, get your hands in there and start separating the meat and shredding it. Discard the skin, fat and bones.
When the split peas have cooked, blend soup with tabletop or hand blender until smooth. Add the shredded ham to the soup and serve with crusty bread.
If you wish, you could just blend half or two-thirds of the soup if you'd prefer it a tad more liquidy and with chunks of peas for more texture.