Step 1

Heat oil in a large stock pot on medium. Add onions and garlic. Cook, stirring for 5-6 minutes until tender. Pour in wine and reduce by half.

Step 2

Add hock to pan and cover with stock. Stir in bay leaves, thyme and split peas. Bring to boil on high. Reduce heat to low. Simmer, skimming surface as necessary, for 1–1 1/2 hours, or until meat is falling off bone. Remove hock from soup and cool slightly. Shred meat and reserve for soup. Discard bone.

Step 3

Add peas to soup. Simmer for 2-3 minutes. Stir in mint. Using a stick blender, or working in batches using a blender, blend soup until smooth. Return ham to soup. Cook for 2 minutes until heated through. Season.

Step 4

Serve soup topped with crème fraîche, mint leaves and a drizzle of olive oil and serve with sourdough.