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Heat a little oil or butter in a large pot. Gently fry the veggies until soft and fragrant.
Add the split peas, bay leaf, ham hock and stock. Bring to a boil, then reduce to a simmer. Cook low and slow for 3 hours, until the peas are tender and the hock is falling apart.
Lift out the ham hock and place in a separate bowl to cool slightly. Discard any skin or fat, then tear the meat into hearty shreds.
Here you can add chopped mint or thyme before blending. Remove the bay leaf, then blend partly (or fully) to your preferred texture.
Stir in the cream and lemon juice. Season generously with salt and pepper.
Add the shredded ham back into the soup along with the final 200g of fresh peas. Warm through for 2/ 3 minutes.
Serve steaming hot with a chunk of crusty bread.