Split Pea & Pork Hock Soup

Split pea soup is a wonderful, warm hug on these cold, damp winter days. This soup may be made the day before, and reheated, or left in your slow cooker for the day, the hock picked and the meat retuned to the soup. Pork hocks, are full of flavour, and the meat is moist and tender when braised in this soup,

Ingredients:

¼ cup 1 each 2 stalks 2 each 500 grams 750 grams	Butter Large onion, white, finely diced. Celery, finely diced. Medium Carrots, finely diced. Split Peas, either green or yellow Pork Hock, one should be enough
2 liters 6 each 1 tsp ½ tsp To taste	Chicken Stock, Getaway Farmers & Butchers Cloves, whole Sugar, dark brown Vinegar, Balsamic Salt & Black Pepper

Directions: Saute the finely diced vegetables in butter over medium heat until softened. Stud the pork hock with the cloves. Add the chicken stock, sugar and vinegar. Bring to a simmer and cook until pork hock is cooked through, when the meat pulls easily from the bone, about 1½ hours. Remove the pork from the soup, pick and shred the meat, discarding the cloves, bones, and cartilage. Return the meat to the soup and season with salt and pepper.