Ham Hock and Pea Soup with Mint

Place the ham hock in a large pot or Dutch oven and cover with 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until the ham hock is very tender and the meat is falling off the bone.

Remove the ham hock from the pot and set aside to cool slightly. Reserve the cooking liquid; this is your broth.

Once the ham hock is cool enough to handle, shred the meat, discarding the skin, bone, and any excess fat.

In the same pot, heat the olive oil over medium heat. Add the onion, celery, and carrot and cook until softened, about 5-7 minutes.

Add the garlic and cook for another minute until fragrant.

Pour in the reserved ham hock broth and bring to a simmer. Add the shredded ham hock and simmer for 15 minutes to allow the flavors to meld.

Add the fresh peas and cook for 5 minutes, or until they are bright green and tender. If using frozen peas, add them now and cook for 3-5 minutes.

Remove the soup from the heat. Using an immersion blender, or carefully transferring the soup to a regular blender, blend the soup until smooth. Be careful when blending hot liquids.

Stir in the heavy cream (if using).

Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh chopped mint.