Melt the butter at the base of the pot and stew the chopped onions and garlic in butter. Add the pork hock and pour cold water (about 3–4 litres) on top. Bring to the boil on gentle heat and cook for 1–1.5 hrs until the meat separates from the bone. Take the pork hock out of the broth and let it cool down. Add the dried peas to the broth and cook until soft. Then add the sliced carrots and continue cooking until the carrots also soften up. Finally, pour in the frozen peas and continue cooking for a few minutes. If you want a creamier soup, then you can purée it slightly. Season with salt and pepper. Serve with pieces of the smoked pork hock.