Recipe

Method

1. Melt butter over medium-low heat in a large stockpot or dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes

2. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour and remove the ham hock.

3. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings

Serve immediately- garnished with croutons and mustard on the side