INGREDIENTS
1 Ham Hock
250g Yellow Split Peas
250g Green Split Peas
2-4L Stock
2 large Carrots
Water to soak peas
INSTRUCTIONS
Rinse split peas well
Soak peas overnight in water allow approx 5cm above the peas
Boil ham hock in the stock for 60minutes, remove allow to cool.
Cut meat off hoc and dice.
Add carrot, peas and diced ham to stock, along with hock.
Boil until until carrots are soft
Remove hock bone, puree if desired.
Serve with toast or crunchy bread