290g or 1 1/3 cups of Peas
2 Tablespoon Olive Oil
2 Carrots Peeled, Chopped
2 Sticks Celery Trimmed, Chopped
1 Brown Onion, Halved, Chopped
3 Garlic Cloves, Crushed
1 Ham Hock
1.5L Cold Water
Salt & Freshly Ground Black Pepper
Heat oil in a saucepan over medium heat.
Add carrot, celery, onion and garlic and cook, stirring for 5 minutes or until onion softens.
Add peas, ham hock and water. Bring to boil over high heat. Reduce heat to medium-low and simmer, covered for 2-2.5 hours or until ham hock are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and set aside.
Place one quarter of the pea mixture in the bowl of a food processor and process until smooth. Return to pan with ham. Repeat with remaining pea mixture. Taste and season with salt and pepper. Stir over medium high heat for 5 minutes or until hot.
Ladle soup into bowls and serve immediately.