Pea soup with serrano ham

Pea soup with serrano ham

Sopa de guisantes con jamon

By
From
Spanish Made Simple
Serves
4

An amazingly warming, rich and healthy soup, this is made in just 20 minutes from start to finish. Frozen peas are so convenient and I reckon lots of people always have them in their freezer. No excuse not to try this one; I do it myself at home frequently.

Ingredients

Quantity Ingredient
4 tablespoons extra virgin olive oil
2 slices rustic bread
3 garlic cloves, finely chopped
1 bay leaf
50g serrano ham slices, finely chopped, Plus 4 extra slices to serve
1 teaspoon sweet pimenton
1 tablespoon plain flour
1 tablespoon sherry vinegar
600ml chicken stock
500g frozen peas
salt
freshly ground black pepper
1 onion, finely chopped

Method

  1. Pour 1 tablespoon of the oil into a medium pan over a medium heat and fry the bread on both sides. Set aside.
  2. Pour the rest of the oil into the pan, add the garlic, onion, bay leaf and the finely chopped ham and fry for 10 minutes.
  3. Sprinkle over the sweet pimentón and the flour and let it cook for 1 minute, then pour in the sherry vinegar, stirring constantly, and cook for a couple of minutes to make a roux. Increase the temperature to high and continue to stir as you slowly pour in the chicken stock so that the roux dissolves in the stock without forming lumps. Add the frozen peas, season with salt and pepper and leave to boil for 6 minutes.
  4. Top the sliced bread with the rest of the jamón ibérico and serve alongside the soup.
Tags:
Spanish
simple
weekday
tapas
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