Split Pea Soup

Serves: 6

Ingredients:

• 2 tablespoons grapeseed oil
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, crushed
• 4 cups green split peas
• 1 ham hock
• 12 cups chicken stock
• 3 bay leaves
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon white pepper

Directions:

1. In a heavy-bottomed pot, heat the oil over a medium-low heat.  Add the onion, celery and carrots and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, for about 30 seconds or so. 
2. Add the peas, ham hock, stock, bay leaves, salt and pepper and bring the soup to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 2 to 2 1/2 hours or until the peas start to break down.
3. At about the 2 hour mark, remove the ham hock and let cool for a few minutes. Remove the fat and bone, and discard. Shred the ham meat into larger pieces and return to the soup.
4. Check seasoning and serve.