Ingredients
Method
1.In a large pan, heat oil. Cook onion, garlic and carrot, stirring 2 minutes or until starting to soften. Add ham hocks, split peas and water; bring to boil. Reduce heat, simmer gently, uncovered, for about 2 hours 30 minutes or until peas are soft. You may need to top the water up to keep the ham hocks covered. Remove the ham hocks; cool slightly.
2.Add frozen peas to the pan, cook 1 minute. Cool soup 10 minutes.
3.With a hand blender or food processor, blend soup, in batches, until smooth or to consistency preferred. Return soup to pan. If the soup is too thin, simmer, uncovered, until thickened.
4.Remove the skin, bone and fat from the ham hocks. Shred or slice the meat. Return the ham to the soup; stir over heat until hot.
5.Season soup with black pepper. Top with mint or parsley and serve with bread if desired.
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