Sopa de Picadillo

Jamón and Pasta Soup with Mint

Preparation info
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Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

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.