Instructions: Take the ham hock that has been soaked in cold water for 12 hours. Place in a pan with enough water to cover and add the carrot, onion and bay leaves.

Boil for 1 1/2-2 hours until meat is tender. Take meat out and remove from the bone and finely chop.

Strain and reserve the stock.

Clean the pan and melt half the butter and add the peas and cook gently for 5 minutes, covered.

Add flour, cook and add stock slowly. Cook for 15 minutes. Liquidise soup and pass through a sieve. Return to the heat and season to taste.

Stir in the cream but do not re-boil. Add petit pois and diced ham. Serve with croutons.

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