Split pea and ham soup

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1. Soak ham hock in a pan of cold water for 2 hours before cooking. Change water after first hour.
2. Heat the olive oil in a saucepan over medium high heat. Add onion and garlic, fry and stir until the onion is soft.
3. Fill a large saucepan with 3 pints of water and bring to the boil.
4. Add ham hock, onion, garlic, carrots, celery, dried peas, bouquet garni, rosemary and simmer for 90 minutes.
5. After 90 minutes, add the frozen peas and cook for a further 10 min.
6. Remove the bouquet garni and dispose.
7. Transfer the ham hock into a bowl, remove skin, bone and fat, then finely shred the ham and put aside.
8. Puree the soup in the pan with a stick blended to desired thickness.
9. Once pureed, heat the soup and add the shredded ham.
10. Garnish with black pepper and serve.