For the broth
1.5 kg bacon bones or hocks
1 onion, halved
3 celery stalks, very roughly chopped
1 carrot, peeled, very roughly chopped
1 head garlic, halved horizontally, not peeled
1 bay leaf, dried
For the soup
1 onion, finely chopped
1 carrot, peeled and cubed
2 tspn salt
1/2 white wine
1 500gm packet frozen peas
Extra virgin olive oil
Freshly ground black pepper
3 or 4 tablespoons crème fraîche
To make the broth, place all stock ingredients in a large pot and add 5 cups of water. Simmer on high for 4 hours. Remove bacon bones and set aside. Strain the stock into another large pot discarding the vegetables. Place the bacon back into the liquid and allow to cool. When cool enough to handle, pull off the meat in bite-sized chunks and set aside.
To finish the soup, heat a large pot over medium heat, add the butter, onion, carrot and salt, stirring occasionally for 15 minutes. Increase the heat and add the wine, cook for 5 minutes. Add all of the the broth and bring to a boil. Add the peas and cook for another 5 minutes.
Blend the pot’s contents, in batches, in a food processor or with a stick blender until smooth. Return to the large pot, add the ham back in and bring back to a simmer for another 5 minutes.
Season with black pepper and serve each bowl of soup with a dollop of crème fraiche.