I wonder, in going from the East Coast of Canada to and including all of Europe, how many different variations there are for Pea Soup?  Is it the same within certain areas, or would one neighbour make it different from the other?  Is it a personal thing, or is there big differences between one geographical area to the next. 

I like to make my pea soup using a big old pork hock.  I put the peas, water, onion and carrots on a slow long simmer until the meat can be cut from the hock and fat. 

I then put the meat back into the pot and continue a long slow simmer.  It takes me hours to make my soup.  I season with salt and fresh ground pepper.

How do you make your pea soup?