Method
Place the peas, water, bacon hock and bay leaves in a large
stock pot and cook gently for 2-3 hours.
Keep an eye on the soup as it thickens. You will need to add more
water as it gently cooks.
Peel and chop carrots and place with chopped onion in a food
processor. Use the metal blade and the mixture will quickly become
a fine dice. Place this in the soup pot with black pepper to taste.
Cook for another hour. Just before serving, remove bacon hock, pull
the meat away from the bone and place half the meat back into the
soup. The remaining meat is great for sandwiches and bread
rolls.
Remove the bay leaves and add parsley and salt to taste.
Do not add the salt before this sage. If salt is added any
earlier, the spilt peas will not cook down.