Sopa de Guisantes con Jamon (Pea Soup with Serrano Ham)
The recipe for this healthy, warming, rich soup is from Omar Allibhoy’s Spanish Made Simple and will take you just 20 minutes to make from start to finish. Chef Allibhoy is the man behind the Tapas Revolution chain of restaurants in the U.K. The 100 recipes in this book are quick and easy to make and the ingredients are available at supermarkets.
Inroduction
About this Recipe
By: Sheridan Rogers
“Frozen peas are so convenient,” says Omar. “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
- extra virgin olive oil, 4 tablespoons
- rustic bread, 2 slices
- garlic, 3 cloves, finely chopped
- onion, 1, finely chopped
- bay leaf, 1
- Serrano ham slices, 50g, finely chopped, plus 4 extra slices to serve
- sweet pimenton (sweet smoked paprika), 1 teaspoon
- plain flour, 1 tablespoon
- sherry vinegar, 1 tablespoon
- chicken stock, 600ml ( 2 1/2 cups)
- frozen peas, 500g (4 cups)
- salt and freshly ground black pepper
Pour 1 tablespoon of the oil into a medium pan over medium heat and fry the bread on both sides. Set aside.
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.
Sprinkle over the sweet pimenton and the flour and let it cook for 1 minute, then add the sherry vinegar, stirring constantly. 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.
Top the fried bread slices with the rest of the jamon and serve alongside the soup.
Fabulous similar to a Rick Stein dish I saw and cooked a couple of years ago.
Spanish recipes are so underrated
Hi Bob,
Pleased to hear this 🙂
Sheridan