1. Add 900 g split peas to a large bowl and pour over ± 1.25 L boiling water.
2. Let them soak for about 1–2 hours in boiling water. Longer the better
3. If the peas soak up most of the water, top up with a bit more boiling water. Don’t drain them.
4. That soaking liquid goes into the soup later, flavor and all.
5. Heat a splash of oil in a pan and gently braise 1 large chopped onion until soft and lightly golden. Set aside.
6. Place 1 pork ham hock into a large pot.
7. Add enough hot water to cover it, along with your chosen salt and spices.
8. Bring to a gentle simmer and cook until the ham hock is about 3/4 cooked, roughly 60 to 75 mins.
9. Scoop out 1/2 to 3/4 of the soaked split peas, including some of their soaking water, and add them to the pot with the ham hock.
10. Top up with hot water as needed so everything stays comfortably submerged.
11. Simmer until the peas are completely mushy and the meat is falling off the bone, about 30 to 40 minutes.
12. Lift out the ham hock, pull the meat off, and cut it into bite-sized pieces.
13. Return the meat to the pot, but keep the bone in there for now. It adds loads of flavor while the soup finishes cooking.
14. Add the remaining soaked split peas, the reserved soaking water, and the braised 1 large onion to the pot.
15. Simmer gently until these peas are soft but still holding their shape, about 20 to 30 minutes.
16. If the soup gets too thick, just loosen it with a splash of hot water.
17. Taste and adjust salt and spices. Remove the bone, give everything a good stir, and you’re done.
18. If you prefer a smoother soup, blend part or all of it, leaving the meat chunky.
19. Serve hot with croutons made from toasted GF bread and, if you like, a drizzle of cream.
20. Fair warning, this one’s seriously moreish.

Storage Notes

1. This makes a big pot. Let leftovers cool completely, portion into containers, and freeze.
2. To reheat, defrost, add a splash of boiling water, and heat until steaming hot. Dinner sorted.