Ingredients

• 215g (10oz) split peas, soaked overnight
• 1 small bacon hock, soaked overnight
• 2½ pints water
• 1 onion, whole
• 1 carrot, roughly chopped
•   salt and pepper

Method

1. Soak the peas and bacon hock overnight. Change the water and bring to the boil in a large pan.
2. Skim off the froth that rises to the surface, lower the heat and leave to simmer.
3. Add the onion whole and the carrot roughly chopped. Leave to cook, covered with a lid, on a low flame until the bacon hock is tender — about 2–3 hours.
4. Remove the hock and purée the peas, onion and carrot.
5. Skin the bacon, cut the meat into small pieces and add to the soup.
6. Re-heat and taste for seasoning. You can add chopped parsley and a few fried croutons to serve.

Notes