In a soup pot, over high heat, brown the meat in a little olive oil (add the bones in too). Do in two batches. Season with salt, pepper and 5 drops of liquid smoke per batch. Fry until golden brown, remove and set aside.
To the same pot, add a little more oil and fry the onion and celery, adding just a little water to loosen the brown bits from the bottom of the pot.
Add the garlic, carrots, potatoes and split peas, season and cook for a couple of minutes while you boil the kettle.
Dissolve stock cubes in boiling water and add to pot. Add back the meat and bones. Cover and simmer for 1½ hours. Add the frozen peas and cook for a further 15 minutes.
Remove the meat and bones from the pot, then use a stick blender to blend, or transfer to a blender in batches and blend until smooth. Add meat back to the soup.
Serve with a drizzle of fresh cream, some croutons and fresh parsley.
