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- 1 ham hock
- 2 bay leaves
- 2 large thyme sprigs
- 2 peeled onions
- 2 carrots washed
- 3 liters of water
- 2 butter spoons
- 2 peeled diced onions
- 1 carrot, diced, peeled
- 2 celery sticks, diced, peeled
- 1 small bunch of chopped parsley
- 500 g green peas
To make the soup, place the ham hock, bay leaves, thyme, onions, carrots and 3 liters of water in a large pot.
Bring to a boil, then reduce the heat and simmer for 2 hours or until the meat falls off the bone.
Strain the broth, reserving the liquid and the meat.
For the soup, melt the butter in a large saucepan and fry the onions, carrots, and celery for about 10 minutes until soft.
Add parsley and cook for another 1-2 minutes. Add the split peas and broth, and simmer for 1½ to 2 hours or until the peas are crumbling and the soup has thickened.
Allow to cool slightly, then blend until smooth, and add water if necessary.
Add the hock meat, season with salt and pepper and simmer for another 5-10 minutes before serving.