Curtis Stone's ham hock and split pea soup

Heat 1 tablespoon of olive oil in a large heavy bottomed saucepan over medium heat.

Sauté the onion, garlic, carrots, celery and thyme for 5 minutes or until the onions soften. Season with salt and pepper.

Pour in split peas, stock, water and stir to combine. Add ham hock, cover pan and bring to a low simmer.

Cook for about 1 hour, stirring occasionally, or until ham hock and vegetables are tender and peas are falling apart.

When the soup is ready, remove the ham hock to a plate and let it sit at room temperature until cool enough to handle.

Pull the skin and meat off the bone and shred into bite-size pieces. Discard the bone and skin. Return meat to soup and stir. (If necessary, add a little stock or water to thin.)

Divide soup, ham hock and vegetables into 4 bowls and serve immediately.