Ingredients: 2 Ham Hocks, 2 large onions, garlic to taste (Miss E. loves heaps), 1 large carrot, 2 cups of dried green peas, 2 cups of diced celery, 12 cups of water.
Method: Put the Ham Hocks, onions, garlic, and water in a big pot and bring to a simmer. Leave to simmer for about an hour. Remove hocks and remove the skin/rind and dispose. Remove the meat from the bone and cut into bite sized pieces. Return to the water. Miss E. also puts the bare bones back to get the most out of them, but you don't have to. Add the remaining vegetables. Cook for another 45 minutes. Peas should be a little mushy but with whole cooked peas still visible and in shape.
Miss Eagle serves her soup, as you can see from the photograph, over a slice of Phillipa's bread. In this case, her Campagnard Bloomer. Phillipa's bread is arguably the best bread in the whole of Melbourne and here, in the outer south-east, we are privileged to be able to purchase Phillipa's product off the shelf at the local Maxi supermarket here in Upper Gully.