1 cup green split peas
1 tbsp olive oil
1 large onion, finely chopped
2 sticks celery, finely chopped
1L chicken stock
3 cups water
1 bouquet garni
1kg ham hock
Ground sea salt and cracked black pepper, to season
2½ cups (300g) frozen peas
Extra cooked peas and snow pea sprouts, to garnish
Sliced rye bread, to serve
Rinse peas with cold water in a sieve. Heat oil in a stockpot over medium heat. Add onion and celery and cook, stirring, for 5 minutes, until soft but not brown.
Add stock, water, bouquet garni and ham hock. Stir until combined. Season. Bring to the boil. Reduce heat to low. Cover and cook for about 1 hour or until meat is falling off hock. Remove hock and set aside to cool slightly.
Stir split peas into soup. Cover and simmer gently for about 40 minutes, or until peas are tender. Discard bouquet garni. Meanwhile, discard skin and fat from hock and shred meat. Set aside.
Add frozen peas to soup and cook for 3 minutes until tender. Remove pot from the heat. Use a handheld stick blender to puree soup in pot, or puree in batches in a food processor until smooth.
Ladle into bowls and top with ham. Sprinkle with extra cooked peas and sprouts to garnish. Serve with rye bread.