Whether you have spent a blustery afternoon on the golf course or sheltered inside a pub sampling whiskey or beer, nothing is more satisfying than a bowl of thick, hot soup. Since this soup is even better the next day, as the flavors develop, it’s a no-brainer for a quick bite that takes only a moment to reheat. If the consistency is too thick, thin it with a little water, and serve with bread and a big slab of butter.

Makes 4 servings

In a large stockpot bring water and ham hocks to a boil. Reduce to a simmer and cook until tender, about 90 minutes. Remove ham hocks from liquid and allow to cool. Slice skin off hocks and cut meat away from bone. Dice meat into small pieces and set aside for later. Reserve ham broth and bones.

In another stockpot, melt butter on medium heat and add carrots, leeks, and celery. Sauté until softened, about 7 minutes. Add bay leaves, peas, ham broth, and bones and bring to a simmer. Cook until peas are tender, about 90 minutes. Remove bones and allow soup to cool slightly. Working in batches, puree soup until it is smooth but still retains some texture from peas. Adjust seasoning, return soup to stockpot, heat, and garnish with reserved pieces of ham.