Method

• Place the beans in a pot and cook until tender
• Drain well
• Heat the butter in a pan, add the onion and garlic and sweat for a minute
• In a pot place the pork hock and the chicken stock and boil for 30mins to flavor the soup
• Remove the hock from the soup
• Add the stock and peas to the onions
• Cook for a 10 minutes Cook until the peas are soft to the touch
• Add the mint, season and add the sugar
• Blend until smooth, and then put through a fine sieve
• Dice up the ham and add it to the soup for garnish along with the beans ,season well and serve