Sopa De Guisantes (Pea Soup with Jamon and Mint)
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.
|4 tbsp||olive oil|
|½||medium onion, finely chopped|
|1||medium carrot, finely chopped|
|2||bay leaves, preferably fresh|
|2||garlic cloves, thinly sliced|
|150g||jamón serrano (cured ham), finely chopped|
|1 small bunch||of fresh mint, roughly chopped|
|500g||podded peas, fresh or frozen|
|1 l||chicken stock, and if using fresh peas, add the pods to the stock for extra flavour|
|Sea salt and black pepper|
You will need a food processor or liquidiser.
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 gently until the peas are tender, about 2-3 minutes. Remove from the heat. Ladle the peas and stock into a food processor or liquidiser, and process until smooth. Return to the pan, season with salt and pepper and add the remaining mint. Serve with the rest of the jamón on top and an extra drizzle of olive oil.