Easy Peasy Soup

Soup – Easy Peasy Soup 25 Portions

For the ham hock
1 ham hock 
½ carrot, peeled 
½ celery sticks 
1 onion, peeled 
1 garlic clove, peeled 
1 bay leaf 
2 sprigs of thyme 
2 branches of parsley

For the soup
Knob of butter or splash of vegetable oil 
3 onion, peeled and diced 
3 garlic clove, peeled and crushed
400 g potato peeled and diced
800 g frozen peas  
1 bunch of tarragon, chopped 
2.5 litre vegetable stock
salt and freshly ground black pepper
 
For me mustard cream
150 ml whipping cream
150 g crème fraich
2 tablespoon coarse—grain mustard 
1 bunch of tarragon, chopped
 
Prepare the ham hock ahead of the soup — Place all the ingredients in a Pressure cooker and cook for 1.5 hours, or until the meat falls off the bone or you can pull the bone out. Leave to cool and then pick all the meat off the bone and shred. Set aside.
Heat a large saucepan with a little butter or vegetable oil and sweat the onion over a gentle heat until soft, then stir in the garlic and potato and then pour in the hot stock and return to the boil. Cook until potato have softened, add the peas and tarragon and allow to simmer for a further 2 minutes Whizz the mixture in a blender until smooth and season to taste with salt and black pepper.
Whip the cream until soft peaks form, but do not over whip, otherwise the cream will split when the other ingredients are added.   Whisk in the wasabi and then the mustard and finish with the chopped tarragon.