AT A GLANCE
|01||Heat butter in a large saucepan over low heat, add onion and sauté for 12 minutes or until caramelised. Add ham hock and 3 litres cold water. Bring to the boil and simmer for 1½ hours. Remove ham hock and set aside.|
|02||Add split green peas to soup and simmer for 2 hours or until peas have dissolved and soup thickened. Season to taste with sea salt and fresh ground black pepper.|
|03||Remove meat from hock, coarsely chop and add to soup. Ladle soup into bowls, drizzle with olive oil and serve with bread.|
Note Split green peas are available from health food stores and select supermarkets.