Method

Place dried peas in a bowl, add boiling water to cover at least 3cm above the peas & bicarbonate of Soda as per packet instruction i.e. soak from night before.

Place ham hock/knuckle in a saucepan with the celery, carrot, onion, bay leaf & water to cover, bring to the boil then turn down heat to a rolling low simmer, place the lid on & cook for 2 hours, keep your eye on the water level, when done turn off the heat & allow to cool in the stock.

Remove the hock/knuckle & keep the stock, then shred to ham off the bone in small pieces & set a side the ham pieces & stock.

Rinse the soaked peas under the tap in a large sieve or colander & set aside.

In a large saucepan add the onion, celery & butter, place over a med heat & cook until soft, then add bay leaf, stock, garlic powder/granules, pepper & soaked peas, bring to a boil stir & cook for 15 to 20 mins until the peas are soft, if too dry add a little more stock to loosen to a soup consistency.

Next blend the soup with either a stick/hand blender or pour into a liquidiser to smooth.

Add most of the ham & pour into serving bowls, then garnish with reserved ham.