Pea & Ham Soup with Crusty Bread

Ingredients

• 600 g frozen peas
• 200 g smoked ham hock, shredded
• 1 onion, finely chopped
• 2 clove garlic cloves
• 900 ml vegetable stock
• 30 g butter
• 15 g fresh mint leaves
• 4 tbsp crème fraîche

Method

1. 1

   Melt the butter in a large saucepan over a medium heat. Soften the onion and garlic for 5 minutes without colouring.

2. 2

   Add the frozen peas and pour in the stock. Bring to a boil, then simmer for 5 minutes.

3. 3

   Add most of the mint leaves, then blend the soup until completely smooth using a stick blender. Season generously with salt and pepper.

4. 4

   Ladle into bowls, top with the shredded ham hock, a swirl of crème fraîche and the remaining mint leaves.

5. 5

   Serve with thick slices of crusty bread or warm bread rolls.