Trim off and discard skin from ham hock; set hock aside.
In large dutch/french oven, melt butter over medium heat; cook carrots, onion and garlic, stirring occasionally, 10-15 minutes or until it has softened.
Stir in split peas, bay leaves, salt and pepper; cook, stirring for a minute.
Stir in 8 cups water before adding your ham hock. Don't be like me and accidentally drop it causing a splash.
Bring to everything to a boil before reducing the heat then cover and simmer, stirring occasionally for 2 hours. Peas should soften and soup thickened.
Take out the bay leaves to toss and place aside the ham hock. Once cooled, remove the meat from the bone, discarding bone and any fat, and return the meat back to soup. Heat through again and then serve.
Don't have ham hock? Try a turkey leg!Want a smokey flavour? Used smoked ham hock/smoked turkey leg instead of unsmoked ham hock.
Québécois Pea Soup https://carmyy.com/traditional-quebecois-pea-soup-canada150/