Smoked Ham Hock and Pea Soup, Mint Crème Fraîche

Ingredients

• 2 tablespoons olive oil
• 1 onion, sliced
• 1 leek, sliced
• 750 g / 1.65 lb fresh/frozen peas
• 2 sprigs mint
• 500 ml / 2 cups milk
• 500 ml / 2 cups cream
• sea salt
• freshly ground black pepper
• 3 good-quality smoked ham hocks
• 5 liters / 10 pints of chicken stock or water (or enough to cover)
• 1 onion, halved
• 2 celery sticks
• 2 carrots, peeled and halved lengthways
• ¼ bunch flat-leaf parsley
• 2 bay leaves
• 1 sprig thyme
• 1 sprig sage
• 10 black peppercorns
• 6 cloves
• ½ cinnamon stick
• 200 ml / 7 fl oz crème Fraîche
• 100 ml / 3 fl oz cream
• ½ bunch mint, leaves picked
• and finely chopped