MY (STORM LOCKDOWN )PEA AND HAM SOUP

I poured 2 litres of vegetable stock into my large soup pot , along with a 1.3 kg ham hock and heated over a low heat . I proceeded to peel and slice 2 onions, 1/2 celery head including leaves finely chopped and thinly sliced 400gm of fresh carrots and added these to the warming pot along with 3 tbs of minced garlic and a sprinkle of cracked pepper . Cover and continue to bring to a slow simmer and continue to simmer , covered for 45 minutes Now add 1 kg of frozen peas and return to the simmer , then add 125 ml of dry sherry . Reduce the heat to low and add 2 cups of water cover and continue to cook for 60 minutes . Once the hock starts to fall apart and the rind starts to unfurl , remove the pot to your work bench and carefully remove the hock , removing the rind and discarding and pulling the flesh from the hock bone . Place the soup over low heat and add 1 kg packet of frozen winter vegetables and 400 gm of torn spinach leaves . When the vegetables are tender and the spinach leaves have wilted , your stick blender to make a puree . Taste and adjust seasoning , I added a little cayenne pepper and a tsp of mustard seeds . Finally add the pork hock bone back to the soup with the pulled ham , stir through along with 125 gm of cream cheese that you have cut into cubes . Gently heat to combine . Cover and refrigerate until ready to use and reheat .