Heat the chicken stock in a pan, then add the peas and simmer for 5 minutes. Season with salt and freshly ground black pepper, then stir in the gorgonzola. Leave to cool, then whizz to a smooth soup with a stick blender.
Heat through, taste and adjust the seasoning ‚Äì you may want to add a squeeze of lemon juice.
Garnish with the ham hock and a little more crumbled gorgonzola, then serve with plenty of crusty bread on the side.