* '''For the Stock - note the Vegetable weights are net, ie after they have been trimmed and peeled'''
* 200g medium Onions, cut in half
* 200g Carrots, cut into chunks
* 150g Celery, cut into chunks
* 250g Leeks, cut into chunks
* 2 bulbs Garlic, crushed
* 1 large, or 2 small Bay leaves
* 2 teaspoons of Dried thyme
* 1 teaspoon White peppercorns
* 1 teaspoon whole Cloves
* 1 Ham hock, weighing about 1.25kg
* 2 Litres water
* '''For the Soup'''
* 50g Butter
* 200g Shallots, sliced
* 75g Panceta ibérica de bellota, chopped
* 1 bulb Garlic, crushed
* 700g Frozen peas, defrosted
* Freshly ground black pepper
* '''To garnish'''
* 75g Panceta ibérica de bellota, cut into 1cm Dice

===Method===
* '''To make the Stock'''
* Add all the ingredients for the Stock in a large, heavy-based pan and bring to the Boil over a medium heat.
* Skim any scum from the surface, reduce the heat and Simmer gently, uncovered, for 2 hours until the Hock is cooked.
* Remove from the heat and leave to cool, then strain the Stock through a fine Sieve or Cheesecloth, reserving the Ham hock.
* It is advisable to store the stock in the fridge, and preferably overnight to allow any fat to harden. It will then be easier to remove.
* '''To make the Soup'''
* Heat the Butter in the same pan, add the Shallots, Panceta and Garlic, then Sweat for 10-15 minutes until the shallots are tender.
* Add the Stock, bring to the Boil and skim.
* Add 500g of the Peas and return to the Boil, then purée with a stick Blender.
* Bring back to the Boil and adjust seasoning.
* If the Soup is too thick, add a little water until the desired consistency is achieved.
* When the Ham hock has cooled, remove the Meat in flakes and add to the Soup.
* Shortly before serving, heat the Soup, with the remaining 200g peas and Fry the Panceta over a high heat until crisp.
* Serve the Soup in bowls, sprinkling the crisp Panceta over the soup and drizzle with a little of the Panceta Fat from the pan.

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