Step 1

In a 4-quart saucepan, heat oil over medium-high heat.

Step 2

Add onions, celery and carrot and cook, stirring occasionally, until soft and onion is translucent, about 10 minutes.

Step 3

Add the peas, stock, and ham hock. Bring to a boil, lower heat to medium, and simmer, stirring occasionally, until tender and creamy, about 1 hour. (The time depends on the type and size of the peas.) Skim foam off top that accumulates and discard.

Step 4

Remove ham hock, slice meat from bone, and chop; return meat to pan. Season peas with salt and pepper to taste.

Step 5

Serve over rice and top with a pat of butter