Add the peas and toss until well coated with oil.
Add the hot stock and bring to the boil.
Simmer for 10 minutes then puree the soup in batches in a blender or with a stick blender.
Return to the pan, add most of the shredded ham, season well and simmer for five minutes.
Serve hot with the remaining ham and a grind of black pepper.
Photo: Marina Oliphant