1. For the soup:

    • Place the ham hock in to a saucepan and pour over the water.
    • Bring to a boil then reduce the heat and simmer for 2 hours, skimming occasionally.
    • Once cooked remove the hock from the water and allow to cool slightly before shredding the meat.
    • Set aside until needed.
    • Strain 2.5ltr of the cooking water in to a new saucepan and bring back to the boil.
    • Whisk in the KNORR Classic Cream of Leek soup.
    • Add the peas and simmer for 3 minute then remove from the heat and blend until smooth.
  2. To serve:

    • Remove the soup from the heat and pour in to serving bowls.
    • Garnish with flaked ham hock and pea shoots.