Pea and Ham Soup with Crusty Bread

• 1 large Yellow onion
• 2 medium Carrot
• 300 g Split peas
• 1 medium Smoked ham hock, bone-in
• 2 Bay leaves
• 1.5 liters Chicken stock
• 1 tsp Fine sea salt
• 1 tsp Black pepper
• 8 slices Crusty white bread

1. Peel and finely chop the onion. Peel the carrots and cut into small dice so they soften at the same rate as the peas.
2. Put the onion, carrots, split peas, smoked ham hock and bay leaves into a large pot. Pour in the chicken stock and bring to the boil over high heat, skimming off any foam that rises.
3. Turn the heat down to a gentle simmer and cook, partially covered, for 75 to 85 minutes, stirring occasionally, until the peas have broken down and the soup is thick and spoonable. If it starts to catch on the bottom, lower the heat and stir more often.
4. Lift out the ham hock and leave it until cool enough to handle. Shred the meat, discarding skin and bone, then return the meat to the pot.
5. Season with fine sea salt and black pepper, then simmer for 2 to 3 minutes so the flavours settle. Ladle into bowls and serve with slices of crusty white bread for dunking.

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