5wholebaby potatoes(or equivalent (medium starch type)) - washed and cubed
1cupyellow split peas(225 grams)
1cuppulled ham hocks(90 grams)
1dashcoarse ground black pepper
3 1/4cupswater(775 milliliters)
Over medium high heat, add olive oil into a pot and heat until hot.
Add the onions, garlic and salt and sauteé until the onions are slightly translucent and the garlic is lightly browned (about 3 minutes).
Add in the carrots and potatoes and sauteé for 2 minutes.
Stir in the yellow split peas, 40 grams of the pulled ham hock and the water.
Bring the water to boil on high heat, then cover the pot and turn down the heat to a simmer. Simmer for 40 minutes, stirring occasionally.
Once the soup has finished simmering, spoon out about 1 cup of the soup into a bowl and set aside. Use a stick blender and pureé the remaining soup. You may also use a blender to pureé, but be sure to let the soup cool first before using the blender.
Add the remaining 1 cup back into the pureé.
Top each bowl with a bit of the remaining pulled ham hock and some fresh ground black pepper.