1½ cups of frozen peas
1 Small cooked ham hock
1 litre of water
cloves 
garlic
bay leaf
onions
2 small diced potatoes
thickened cream

Method
Make the base of the soup by simmering the ham hock in the water with the cloves, garlic, and bay leaf for about 1½ hours
Remove the ingredients, and take the ham off the hock
Add the peas and potatoes to the stock and simmer for 40 mins
Blend until fairly smooth
Add the ham removed from the hock

Serve with a little caramelized ham and a drizzle of thickened cream