Pea Soup with Jamon and Mint

Name: Pea Soup with Jamon and Mint (Sopa de guisantes)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 litre Chicken Stock (and if using fresh peas, add the pods to the stock for extra flavour); 1 litre Chicken Stock (and if using fresh peas, add the pods to the stock for extra flavour); sea salt and black pepper; sea salt and black pepper; 150 g jamón serrano (cured ham), finely chopped; 150 g jamón serrano (cured ham), finely chopped; 500 g podded peas, fresh or frozen; 1 small bunch fresh mint, roughly chopped; 2 bay leaves, preferably fresh; 1 medium carrot, finely chopped; 2 garlic cloves, thinly sliced; 2 bay leaves, preferably fresh; ½ medium onion, finely chopped; 4 tablespoons olive oil

Sopa de guisantes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Peas with jamón (cured ham) is a classic combination in Spain. We particularly like this soup for its emerald colour and its sweet flavour that complements the salty tang of the jamón.

Ingredients

4 tablespoons olive oil
½ medium onion, finely chopped
1 medium carrot, finely cho

Europe
Spain
Soup
Mediterranean
Gluten-free

Method

In a large saucepan, heat the oil over a medium heat, add the onion, and when it has turned golden add the carrot and bay leaves. Continue to fry for about 5 minutes, stirring occasionally, then add the garlic, two-thirds of the jamón and half the mint. Give everything a good stir, fry for another minute or so, then add the peas. Cook for a couple of minutes before adding the stock. Simmer gent