Sopa de Picadillo

This is a festive soup made, mostly in central Spain, around Christmas and New Year from leftovers. It’s a very humble dish that may start off a grander meal. In some regions it may contain dried legumes or carrots but it’s almost always finished with chopped jamòn and egg. Mum still makes it every Christmas, but I think that the flavours of mint and garlic work so well together that it can be made in Australia any time.