1ham hockextra fat removed from the outside of the hock
8cupsof chicken stock
1bay leaf
Sea salt and freshly cracked pepperto taste
Instructions
Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, and celery and cook stirring occasionally for 4-5 minutes.
Add garlic and cook for 30-60 seconds before adding stock, split peas, ham hock, bay leaf, and freshly cracked pepper, to taste.
Make sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.
Cover and cook over low heat for at least 3-3 1/2 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.
Make sure all fat and bone have been removed from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste.
Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.