Classic winter warmers: split pea and ham soup

After another successful cooking expedition with Special K and Jfox (will post very soon!) I was left over with a 20cm ham hock (used for our reproduction of MoVida's croquettas).

With the chilly weather upon us, it seemed fitting to make use of the hock and cook something hearty enough to keep a certain flu away!

Ingredients:
- 2 cups or 350g of yellow split peas (soaked overnight)
- 1 large ham hock
- 1 tbs extra virgin olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 1 ham hock
- 3 litres of water
- 2 bay leaves
- 2 cloves of garlic
- freshly ground pepper

1. Heat oil in large saucepan and add onion, garlic and carrot and cook until onion is softened.
2. Add all the remaining ingredients to pot and slowly bring to the boil.
3. Reduce heat and cook slowly for 1.5 hours.
4. Remove bay leaves, thyme, bone and skin and continue to cook for another half hour.
5. Puree soup in a food processor and return to a low heat.
6. Serve with crusty toasted bread.

Note: If the soup is too thick add another cup of water and heat to incorporate. Makes about 1 litre of soup which can be frozen in batches for 3 weeks.