• 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


  • 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.

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