HAM HOCK & PEA SOUP WITH WELSH RAREBIT CROUTON

ROASTED AND THEN BOILED HAM HOCK AND PEA SOUP, WITH A FABULOUS WELSH RAREBIT CROUTON, ONE OF MY FAVORITE

1 ham hock
1 tsp chicken bouillon
1 ltr water
ooil 1 onion chopped
1 stick celery chopped
1 bag of frozen petti pois peas
day old slice of stone baked french stick
50g Gruyere cheese grated, enough for one crouton
1 egg yolk
2 tbsp beer

Roast the ham hock for approx 1 hour 180 degrees, I love to do all my prep, but you can buy a ham hock already roasted from some supermarkets.  In a pan soften the celery and onion in ooil, add the water and stock and ham hock, bring to a simmer until the meat is falling off the bone, remove the ham hock and leave on a plate to cool slightly, add the peas to the stock and simmer for a few minutes, meanwhile remove the meat from the hock and keep warm on a plate.  Blend the pea soup really well so as not to have a grainy texture, if you do pass it through a sieve using the back of a ladle or spoon to push the soup through, pop back on the heat and add the pulled ham hock meat and season to taste.

For the crouton, toast under the grill, butter.  In a bowl mix the Gruyere cheese, egg yolk, beer and season, heat the mix gently in a saucepan till melted.   Top the crouton and pop back under the grill and let the cheese slightly brown off, place on top of the soup