• 50 g butter
  • 1 large onion
  • 1 finely chopped garlic clove
  • a few sprigs of mint
  • 1 litre hot chicken or vegetable stock
  • 910 g frozen peas
  • 110 g shredded ham hock
  • a little crème fraîche


  1. 1

    Melt the butter in a pan. Add the onion, garlic and a few sprigs of mint. Cook for 5 minutes, stirring frequently.

  2. 2

    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.

  3. 3

    Reheat the soup, stirring in the rest of the peas. Season.

  4. 4

    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.

Nutritional Details

Each serving provides
  • Energy 5187kj 1239kcal 62%
  • Fat 10.9g 16%
  • Saturates 5.8g 29%
  • Sugars 6.1g 7%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 239kj/57kcal

Each serving provides

4.6g carbohydrate 2.0g fibre 3.8g protein

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