- 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
- 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.