INGREDIENTS
200g split peas soaked overnight
1kg ham hock
2 onions roughly chopped
2 carrots roughly chopped
2 large potatoes cut into chunks
1 stick of celery
2 bay leaves
2l chicken stock
300g frozen peas
METHOD
1. Cover the ham hock and being to the boil. Discard the water.
2. Put all ingredients except frozen peas in the saucepan and being to the boil.
3. Summer for approx. 2 hours
4. Remove ham hock, cutting off ham into chunks
5. Add frozen peas, simmer five minutes then purée
6. Add ham and serve
