Lentil, Pea & Ham Soup

Step 1: Place the ham hock, split peas, leek, carrot, celery and garlic in a slow cooker and pour the stock over plus 2 cups (500ml) cold water.

Step 2: Cook on high for 6 hours or low for 8 hours, or until peas are tender and using tongs to transfer the ham hock to a large heatproof bowl.

Step 3: Add the frozen peas to the slow cooker and cook for 15 minutes or until heated through and tender.

Step 4: Meanwhile, remove any meat from the ham and discard bone and rind and then coarsely chop the ham.

Step 5: Transfer half the pea mixture to a blender and blend until smooth and then return to the slow cooker with half the ham and half the cream and stir to combine or use a stick blender and coarsely blend before adding in half the ham and cream or if you prefer chunky then just add in half the ham and cream.

Step 6: Ladle the soup among serving bowls and drizzle with remaining cream and top with remaining ham and sprinkle with parsley leaves and serve immediately.

Step 7: ALTERNATIVE - On the stove top - If you don't have a slow cooker, make this soup in a large saucepan over medium heat and reduce cooking time to 2 hours or until tender, adding frozen peas in the last 10 minutes of cooking.