- STEP 1
Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil and then simmer for 12 - 15 minutes, until the potato is starting to soften. Add the peas to the soup base and simmer for 4 - 5 minutes.
- STEP 2
Stir in the lemon juice and cool slightly. Remove 4 heaped tbsp of the potato and pea mixture to reserve for the garnish then blend the soup until smooth.
- STEP 3
With the soup back in the saucepan, add most of the ham hock, reserving a little for the garnish. Heat the soup through, season with salt and pepper then stir in the crème fresh.
- STEP 4
Serve the soup in bowls, garnished with the reserved peas, potatoes, ham hock and sprigs of mint.
