Pea soup with smoked pork

Ingredients:

• 1 package (450 g) split peas, washed and sorted
• 1 smoked pork knuckle weighing 0.7 kg.
• 1/4 cup olive oil
• 1 large onion, finely diced
• 2 stalks of celery, finely diced
• 2 carrots, finely diced
• 2 liters of chicken broth, water or a mixture of both

Preparation:

1. In a large saucepan, sauté the onion, celery, and carrots over medium-high heat. Add the peas and pork knuckle and pour in broth to a level a couple of inches above the peas. Bring to a boil and simmer for about 1 hour, until the soup has thickened and the peas are almost completely cooked. Season with salt and pepper to taste.
2. Remove the shank from the pan and let it cool. Remove the meat from the bone and shred. Serve the soup with the meat, sprinkled with black pepper.