1 x 500g packet green split peas
1½ teaspoons DigesEasy OR 1/3 teaspoon Relief
1 tablespoon Ginger Oil
2 brown onions, coarsely chopped
3 carrots, peeled, coarsely chopped
3 celery sticks, ends trimmed, coarsely chopped
1 large (about 750g) ham hock
2.75L (11 cups) water
3 sprigs fresh thyme
2 dried bay leaves
4 black peppercorns
Place the split peas in a large bowl and cover with cold water. Add DigestEasy or Relief and stir to combine. Set aside for 6 hours or overnight to soak. Drain.
To make the bouquet garni, place the thyme, bay leaves and peppercorns in a small piece of muslin cloth. Wrap up and tie with unwaxed kitchen string to secure.
Coat the onion, carrot and celery with Ginger Oil. Place in Saucepan and cook, uncovered, stirring often, for 10 minutes or until the onion is soft. Add the split peas, bouquet garni, ham hock and water. Cover and bring to the boil.
Reduce the heat to medium and simmer, uncovered, stirring occasionally,
for 1 3/4 hours to 2 hours or until the ham begins to fall off the bone and the soup thickens. Remove the pan from the heat.
Use tongs to remove the ham hock from the pan. Set aside until cool enough to handle. Use your hands to pull the ham off the bone. Discard the bone. Shred the ham. Return the ham to the soup.
Stir the soup over low heat for 4-5 minutes or until heated through.
Ginger Oil: Add 5 teaspoons of Relief to 200ml of oil and store ready to use.