Traditional pea and ham soup

Ingredients

2 cups	Dried green peas (Main)
1	Bacon hock, or ham hock (Main)
1	Bouquet garni, bunch of herbs
1	Onion, diced
1	Carrot, diced
1	Celery stalk, diced
2 Ltr	Vegetable stock, or use water (Main)

Directions

1. Wash the peas well and soak while preparing the other ingredients.
2. Place the hock in a large saucepan with the herbs, stock and diced vegetables. Add the drained peas.
3. Slowly bring to the boil. Remove any surface foam with a large spoon.
4. Cover and simmer for about two hours, until the meat and peas are tender. Discard the bunch of herbs.
5. Remove the hock and allow to cool a little.
6. Discard the skin and bones. Finely dice the meat.
7. Puree the soup then return to the saucepan with the meat. Simmer for about 15 minutes.
8. Serve with lots of warm, crusty bread.