|6 qt chicken stock|
|1 each ham hock|
|3 lb green split peas|
|1 each sachet-bay leaf,thyme whole clove and peppercorns crushed|
|salt and pepper as needed|
|tabasco as needed|
|worcestershire sauce as needed|
Add the chicken stock and ham hock and bring to a boil.
Rinse the split peas under cold water drain in a strainer. Add to the stock. Also add the sachet.
Cover and simmer until the peas are tender, approximately one hour.
Remove the ham bone and sachet . Pass the soup through a food mill.
Bring the soup back to a simmer.
Season to taste with salt, pepper, worcestershire and tabasco.
Remove meat from hock, dice and add meat to soup.