In a large dutch oven, saute onion, celery and carrots over medium-high heat. Add split peas (I liked the yellow ones) stock and water. Nestle ham hock into pot. Bring to a simmer and cook about 1 1/2 hours until soup is thick and peas have almost disintegrated and vegetables are soft. Season, to taste with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone, shred and add back to pot and remove from heat. Stir in half & half. Garnish with bacon bits, croûtons or just nothing at all!
1 large onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
1 pound bag split peas, rinsed and picked through
1 1/2 - 2 pounds smoked ham hock
1 quart chicken stock
1 quart water
1 or 2 Tbsp Half & Half (optional)
Salt and black pepper
