Photograph: Brett Stevens
Melt the butter in a pan. Add the onion, garlic and a few sprigs of mint. Cook for 5 minutes, stirring frequently.
Add the stock and three-quarters of the frozen peas, partially cover and bring to the boil; simmer for a couple of minutes. Remove the mint sprigs and leave the soup to cool for 5 minutes, then liquidise.
Reheat the soup, stirring in the rest of the peas. Season.
Divide the ham hock into six. Serve the soup piping hot, adding a swirl of crème fraîche, some ham hock, mint leaves and a drizzle of oil to each serving.