Step 1

Place a large pot over medium-high heat and add the butter.

Step 2

Once the butter has melted, add the onions, celery, carrots and garlic, and cook, stirring every so often, for 5 to 7 minutes, until the vegetables are slightly softened. Add the remaining ingredients, turn the heat up to high and boil.

Step 3

Once it has come to a boil, turn the heat down to low, cover the pot and simmer for 2 to 2½ hours until the peas are soft and the soup has thickened.

Step 4

Remove the pork hock and shred it using a fork. Return the shredded pork meat to the soup and serve.