Ham hock, pea and mint soup

1.In a large saucepan, melt butter on medium. Saute onion and garlic 6-8 minutes, until tender.

2.Add ham hock, split peas and water (ensuring ham is covered). Bring to the boil. Reduce heat to low. Simmer, covered, 2 hours, until ham falls off bone and split peas are very tender.

3.Remove hock from liquid. When cool enough to handle, shred meat from bone.

4.Bring stock mixture to boil on high. Add frozen peas and cook 1 minute, until bright green. Using a slotted spoon, remove 1/2 cup peas and set aside.

5.Stir in mint. Using a hand blender, puree soup until smooth. Return three-quarters shredded ham to soup.

6.Serve soup topped with remaining ham, reserved peas and extra mint leaves. Accompany with bread.