Instructions: To make the stock gently simmer the prosciutto hock with the celery one of the onions cut in half the stalks of the mint the carrots pea pods and water to cover by 2.5 cm.

This will take 11 1/2 hours.

Chop the remaining onion finely.

In a large heavy saucepan fry the chopped onion gently in the olive oil and the butter until light brown.

Add half the mint leaves and the peas and stir together for a minute or two then add enough of the strained stock to just cover the peas.

Turn the heat to very low and simmer until the peas are soff about 30-45 minutes topping up with stock when necessary.

Remove the prosciutto hock from the stock and break the softest parts into pieces.

Put in a processor with some stock and pulse briefly until a coarse puree.

When the peas are cooked remove half hrom the pan and pulse or chop in the blender with the stock they cooked in.

Return to the pan and stir in along with the prosciutto puree.

Chop the remainder of the mint leaves and add to the soup.

Season if necessary.

Serve with extra virgin olive oil and Parmesan.

Alternatively you could serve it with creme fra"che and Parmesan.

Large fresh peas have a distinctive floury texture which is perfect for this soup. It is cooked slowly with the hock or tough end from a prosciutto.

Serves 6

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