Smoked Ham Hock and Split Pea Soup

Ingredients:

• 2 smoked ham hocks (about 700 grams each)
• 2 cups split green peas, rinsed
• ½ cup dehydrated green peas (optional)
• 2 bay leaves
• 4 cloves garlic, peeled
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 1 medium parsnip, finely chopped
• 1 medium leek, trimmed and chopped
• 2 stalks celery, thinly sliced
• 1 medium Agria potato, peeled and chopped
• 12 cups water (or enough to cover the ingredients)

Instructions:

1. Combine Ingredients:

   • In a large pot, combine the smoked ham hocks, split green peas, dehydrated green peas (if using), bay leaves, garlic, and 12 cups of water.

2. Simmer:

   • Bring the mixture to a boil, then reduce the heat to a very gentle simmer.
   • Cook, uncovered, for 1½ hours, stirring occasionally. Skim off any scum that rises to the surface.

3. Add Vegetables:

   • Add the onion, carrot, parsnip, leek, celery, and potato to the pot.
   • Continue to simmer for an additional 1 hour.

4. Remove Ham Hocks:

   • Carefully remove the ham hocks from the pot.
   • Once cool enough to handle, pull the meat off the bones and set it aside for another use, such as toasties.

5. Adjust Consistency:

   • If you prefer a thinner soup, stir in a little boiling water until you reach the desired consistency.

6. Final Touches:

   • Taste and adjust seasoning with salt and pepper as needed.

7. Serve:

   • Serve the soup hot. Optionally, garnish with fresh herbs or a sprinkle of black pepper.

Cook’s Note:

• Dehydrated Green Peas: Found alongside split peas in most grocery stores. They are optional but can add extra pea flavor.

Feel free to adjust the recipe to your taste or available ingredients. Enjoy your soup!