ON THE HOB!
Lets get cooking !
Take a large pan, pour in the olive oil and butter (optional), turn it up to a medium heat.  When the pan is warm throw in the onions.

Keep stirring the onions until soft, then tip in the potatoes, stirring well so all the butter goodness covers them.

Throw in the peas.
Note:-  The key to keeping the soups so vibrant and bright green is to let them soften only for a minute, that's once they have started to simmer.
Remove from the heat.  And using a hand blender blitz to desired consistency.


Add salt and pepper to taste,  (if you are using ham hock stock be careful as the ham bone can already be quite salty)
Pour into bowls stir in the ham slices.
I added crème fraiche for the extra luxury.
It's as easy as that!  I would be happy to hear from you with any thoughts and questions.
Enjoy!

This is how I make the ham stock, from a butcher a buy an un cooked ham hock, add it to a pan full of water, with herbs onion and carrot, simmer it for 2 to 3 hours! Skim off any scum. Lift out and take the ham off the bone!