pea soup with ham and mint (sopa de guisantes)
rating:
4 tablespoons olive oil
1/2 medium onion, finely chopped
1 medium carrot, finely chopped
2 bay leaves, preferably fresh
2 garlic cloves, thinly sliced
150g jamon serrano, finely chopped
1 small bunch mint finely chopped
500g podded peas
1 litre chicken stock
sea salt and black pepper
in large pan, cook union in oil; when it has turned golden, add carrot and bay leaves. Continue to fry for about 5 mins, stirring occcasionally, then add garlic, 2/3 of ham, and half the mint. Give everything a good stir, fry for another minute or so, then add peas. Cook for a couple of minutes before adding stock. Simmer gently for another 2-3 minutes. Remove from heat, and purée. Return to pan, taste for seasoning, add remaining mint. Serve with rest of jamon on top and a drizzle of olive oil.
