Try this on a cold winter day, seasoned with plenty of freshly ground black pepper.
Combine in a soup pot:
8 cups cold water
1 small ham hock
1 pound split green peas (about 2 cups per pound)
Bring to a boil, reduce the heat, and simmer for 1 hour.
Stir in:
1 large carrot, peeled and diced
1 large celery stalk, diced
1 medium onion, diced
2 cloves garlic, minced
1 bouquet garni
Simmer until the ham hock and peas are tender, about 1 hour more. Season with:
Salt and lots of ground black pepper to taste
Remove the ham hock. Discard the bone, skin, and fat; dice the meat. Return it to the soup. For a thicker soup, simmer to the desired consistency. Stir to blend before serving. Ladle into warmed bowls. Garnish with:
