Ingredients

• 1 small ham hock (about 1kg/2lb 4oz)
• 1 large onion
• thickly sliced
• 1 shallot
• thickly sliced
• 1 head garlic
• cut in half horizontally
• 2 carrots
• cut into chunks
• 1 stick celery
• cut into chunks
• 3 sprigs parsley
• 1 sprig thyme
• 6 whole peppercorns
• 1 bay leaf
• 25g/1oz butter
• 400g/14oz frozen peas
• 1 large bunch flatleaf parsley
• roughly chopped
• 750ml/1¼ pint ham stock (from above)
• 150ml/5fl oz double cream
• plus extra to serve
• salt and black pepper
• 2 tbsp rapeseed oil
• 1 long baguette
• cut in half lengthways
• then widthways
• 2 garlic cloves
• cut in half

Directions

• For the ham hocks
• put the ham into a deep saucepan
• add all the other ingredients for the ham hock and cover with water. Bring slowly to the boil
• then simmer for 1½-2 hours
• then remove from the heat and allow to cool slightly.
• Remove the ham hocks from the stock and shred the meat from the bone
• reserving the ham stock to make the soup.
• For the soup
• heat a large pan until hot
• add the butter
• peas and parsley then stir in 750ml/1¼ pint of the cooking liquor from the ham hock. Add the cream and bring to a simmer.
• Transfer to a blender and pulse to form a purée.
• Return to the saucepan to heat through
• then season with salt and black pepper.
• Heat a griddle pan until hot
• drizzle half of the rapeseed oil over the bread
• then place on the griddle
• cut-side down
• and cook until charred.
• To serve
• ladle the soup into serving bowls
• top with some of the shredded ham
• a drizzle of cream and the last of the rapeseed oil.