It's a delicious soup - try it. Get a ham hock, smoked is good but not essential. And they are cheap as chips.

And prepare it as if it was a meat stock. Carrots, celery, onion, you know the drill. White wine. Herbs.

Once tender. it takes awhile. Remove the meat and strain the stock. Then add the peas, I use split and add blanched fresh later to give it a nice green colour. Meanwhile once the hock is cooled, remove from the bone and cut into chunks.

I usually blend a small amount of the rendered fat with the stock and add it back to the peas cooking. It gives it a richness without using oil or butter.

Blend the pea soup and pass it. Throw in the chunks.

Sourdough cubes (quite big) and sauteed (you can use some of the hock fat, but olive oil is good). Roll them in powdered dehydrated sage and bacon powder and garnish them as you serve.

it's delicious.