Place ham hock or knuckles and peas in a large pot and cover with 2 quarts water and bring to a boil. Remove the foam that rises to the surface. You can either fry the onion, garlic and carrots gently in olive oil, or simply add to the pan after the dross had been removed along with herbs and spices. Partially cover the pot and cook over low heat for an hour and a half. Make sure the peas are cooked and if necessary to cook over an hour and a half with the lid tightly. When the ingredients are cooked soup, remove the ham hock and let cool before removing the skin and flesh from the bone flake with a fork. Return this to the pan and mix well, then blend the soup in batches until smooth. Reheat and serve hot soup into bowls and garnish with parsley sprigs if using.
