Classic Pea and Ham Soup

If you are soaking your peas, placed them in a bowl and cover them with cold water. Let them sit for a minimum of 6 hours or overnight. – If you don't have time for this, wash the peas really well, then soak them while you prep the other ingredients.

Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery with a small pinch, cooking uncovered for 10 minutes. If the onion starts to brown, reduce the heat, you're looking to soften them, not colour them.

Add the split peas, thyme, bay leaves, ham hock and water. Cover and bring up to the boil.

Reduce the heat to medium-low, simmer uncovered for about 1 1/2 hours to two hours, occasionally stirring (soaking the lentils will reduce the cooking time slightly). When ready, the meat will begin to fall off the bone, and the soup will start to thicken. Turn off the heat

Remove the hock from the pan and set it aside until it is cool enough to handle. Once cooled, shred the meat off the bone (use your hands, fork, or whatever, really). Once shredded, throw out the bone and set aside the ham.

Using a stick blender, pulse to the soup until it reaches a consistency you like. If you like chunky soup, you can skip this step.

Once blended, add in the shredded ham, mix and check if you need salt and pepper. Heat for 5 minutes or until warmed. Serve with some sour cream and crusty bread.