* 500g packet dried green split peas
* 4 cups (1L) chicken stock
* 1kg ham hock or bacon bones
* 1 onion, chopped
* 1 stick celery, chopped
* 1 carrot, roughly chopped
* salt and cracked black pepper
* 2L water

Method

1. Place split peas in a sieve and run under cold water for a minute or until water turns clear. Set aside. Place stock, 2L water, ham hock, vegetables and split peas in a large saucepan. Cook soup over medium high heat for 1 1/2 hours, skimming the surface occasionally to remove any foam. Remove from heat. Remove ham hock from the soup and set aside for 5 minutes.
2. Meanwhile blend the soup with a hand-held blender until pureed. Remove fat from ham hock, shred meat roughly and return to the soup.