This delicious recipe presents some of the best of the summer’s seasonal flavours in a healthy and satisfying soup.
6-7 spring onions, trimmed and finely chopped
500g Cornish New potatoes, diced
1-2 garlic cloves, crushed
850ml vegetable or chicken stock, hot
250g frozen peas
1 tbsp fresh lemon juice
180g ham hock, shredded
2 tbsp creme fraiche
Sea salt and black pepper to season
Springs of fresh mint to garnish
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.
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.
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.
Serve the soup in bowls, garnished with the reserved peas, potatoes, ham hock and sprigs of mint.