Place ham hock, onion, celery, carrots and bay into a large pot, cover with water, bring to the boil and simmer until the hock is falling off the bone (about 90 minutes).
Strain the ham stock, discarding the vegetables, and place 2L of the stock into a medium saucepan and the remaining stock into another medium saucepan.
When cool enough to handle, remove the rind from the hock and pick off the meat. Set aside.
Bring both pots of stock to the boil, adding the peas to the first pot and the potatoes to the second.
Cook the peas for 5 minutes then blitz with a hand blender until smooth, season with salt and pepper. Strain the potatoes when tender (ham stock can be reserved for another use).
Divide the pea soup amongst the bowls, add the potato and shredded ham.
Serve garnished with snow pea shoots.
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