Place the split green peas in a bowl, the bowl needs to be at least double the size the peas require, cover with cold water. Leave overnight or around 8 hours. The peas will double in size. You can soak the peas a couple of days earlier than required, just drain and cover, storing in the fridge until required.
In a large pot, add the carrot, celery, onion all diced with the oil or butter, a pinch of salt and cook slowly. Ensure you don’t brown or burn the mirepoix.
After 10-15 minutes add the soaked peas and stock or water. Bring to the boil and simmer for around 30 minutes. Keep covered.
Add the bacon bones and potatoes, simmer for another 45 minutes. You can simmer for longer, the peas should be soft. This is one of those recipes won’t ruin with longer cooking.
Keep an eye on the liquid content you may need to add more water or stock.
Remove from the heat and allow to cool for a couple of minutes, remove the bacon bones.
Place the peas and vegies in your food processor and blitz.Remove meat from the bones, or if you are using a ham hock remove the meat and cut into small pieces.
Place the blitzed peas and meat back into the pot and simmer for another 15 minutes.
At this stage taste and season as you need to. I add quite a bit of black pepper. As the bones will be quite salty, be cautious with adding salt. A bought stock may also contain salt please Taste, Taste, Taste before serving.
Stock and bacon bones can vary with the amount of salt. Add additional salt sparingly and taste through the process. Flavours will develop as you progress.