You must start the day before. Put the peas in a large bowl. Cover them with cold water. Let them sit for twelve hours. This makes them soft for cooking. Drain them before you use them.

Place the ham in your big pot. Cover the ham with fresh water. Bring the water to a boil. This removes the extra salt. Drain the water and start again. This step is very important.

Add fresh water to the pot again. Put the ham back inside. Bring it to a gentle simmer. Let it cook for one hour. This makes the meat very soft. The water becomes a tasty stock.

Now add the chopped vegetables. Put in the carrots and onions. Add the celery and the leeks. Toss in the bay leaves too. The pot will look very colorful.

Tip the drained peas into the pot. Stir everything together very well. The peas will sink to the bottom. Make sure they do not stick. Keep the heat quite low.

Cook the soup for two hours. The peas will start to break. The ham will be very tender. Stir the pot every twenty minutes. This prevents any burning.

Take the ham hock out. Put it on a clean board. Remove the skin and the bone. Shred the meat with two forks. Put the meat back in.

Take out the bay leaves now. Use your blender for a bit. Do not blend all of it. Keep some chunks for texture. Serve the soup while very hot.