Method

• Place the bacon hock into a large pot and cover with cold water bring to the boil along with the herbs
• Finely chop onions and celery, roughly chop the carrots add to the pot, add a generous pinch of pepper and add the split peas (rinsed first under cold water)
• Reduce the temperature to a gentle simmer and leave for 1 – 1 ½ hours, skimming away any foam or froth from the top of the soup as it forms
• When the cooking time is up test the split peas
• They should be very tender and mushy and the bacon meat should be falling from the bone
• When this is achieved carefully remove the bacon hock to a plate and remove all the meat by shredding it roughly, set aside until you adjust the consistency of your soup
• Do this by using a potato masher to mash the peas and veggies to a smoother consistency, but this is optional
• Taste the soup and adjust the salt as we haven’t yet added any so far due to the fact that the bacon may be a little salty and the peas cook more evenly without it
• Add salt to your liking and plenty of pepper, return the meat back to the soup and reheat gently
• Serve in warm bowls with plenty of crusty bread