Pea & Ham Soup

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The ham hock is the part of the ham (ie the leg) where the foot is attached to the leg, above the ankle.  It’s got lots of skin and fat and very little meat, but it’s very full on flavour which is why for a soup like this it’s the best bit to use.  What little meat is on the hock is delicious, sweet ham.
Soak the ham hock in cold water for 24 hours, then dump the water.  Now place the hock in a pot, just covering with cold water, add an onion, a few sticks of celery, some parsley, and a carrot or two.  Throw in a bay leaf and bring this to the boil then simmer for 1 ½ to 2 hours.
When done, remove the hock and strain the liquor.  Keep the liquor for the soup.  Cut the hock up into shreds or dices, which ever your prefer. 

To make the soup:

• 500g   frozen peas
• 50g  butter
• 5   mint leaves
• 2  shallots, finely chopped
• 250ml  cream 
• 100g  frozen spinach
• The shredded ham from the hock
• 1 litre  liquor from the ham hock

In a heavy based pot, melt the butter then add the shallots and cook them over a slow heat until they are soft. 

Add the mint leaves now, and some of the ham liquor, say half.