Method:

1. Heat the oil in a large pot over a medium heat. Add the onion and carrot and cook, stirring often until onions are translucent, approximately 6-8 minutes.
2. Deglaze with the chicken stock, add in the split peas and ham hock and mix to combine. Add enough water to just cover the ingredients, increase the heat to medium-high and bring to a light boil.
3. Reduce the heat to low, cover and simmer for approximately 2.5-3 hours, until sauce has thickened, and hock meat pulls away from the bone.
4. Carefully remove the bone and flake the hock meat into the soup. Season to taste with salt and pepper.
5. Serve with some crumbled feta on top and garnish with chopped dill.

Our friends at Wine Selectors suggest pairing this dish with a Sauvignon Blanc.