Split Pea Soup with Smoked Hock - Test 3

Adapted from the split pea soup with bacon, this one uses the pork hock instead of bacon.

1 - I added the hock while it was still a bit frozen and it was not cooked enough using the cooking time in the soup with bacon. Also, the hock is salty so I will reduce the quantity of salt. Otherwise, and excellent recipe.

2 - To make sure the hock is well cooked I decided to try the slow cooker, and have transformed the recipe to reflect this. If this works, I have a final test I'd like to do before calling it done - is it better to cook the oats in the last 20 minutes or can I mix them into the slow cooker? The changes I made were very good! It worked!

12 cups cold water

2 cups of yellow split peas

1 smoked pork hock (any size)

4 oz (about 1 generous cup) of quick cook oats

Optional: 1 sprig thyme, 1 bay leaf and/or 1 large carrot

1 Tbsp oil or lard

2 onions, chopped (12oz/340gr)

2 tsps of salt (to taste)

1 tsp of sugar

1⁄2 tsp of pepper

1. Put the peas, hock and any herbs in a slow cooker 8 or 9hrs before you desire to eat.
2. An hour before the slow cooker is done, add the oatmeal.
3. Then, heat the oil in your soup pot and cook the onion over medium heat until very tender (where you can easily cut it with a wooden spoon), about 10 minutes.
4. Season with the salt, sugar, and pepper. Cook a bit longer to allow the sugar to caramelize a bit. Remember, browning = more flavour!
5. Once the hock is very tender remove it from the slow cooker and set it on a cutting board.
6. Transfer the peas to your soup pot and bring to a simmer. 
7. Meanwhile, shred the hock, remove the bone, skin and fat and pop back in the good meaty bits.
8. Enjoy with fresh bread.