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In a tall narrow stockpot, bring the peas, hock ham, and bay leaves to a boil. lower the ehat. simmer for 1 1/2 hours. remove the ham hock and allow to cool slightly. remove and discard skin. tear the meat into bite sized-pieces. while the soup is simmering, in a large frypan, heat the oil over medium heat. stir in carrots, celery, onion, and garlic. cook, stirring for 8 minutes. stir the vegetables into the soup with the meat from the ham hock. return to a biol, lower the heat and simmer for 30 minutes. remove the bay leaves. season with salt. optional- sprinkle some croutons on each portion.
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