Pea and Jamon Soup

A meaty and vibrant soup that's great for using up Jamon leftovers or as a comforting storecupboard soup.

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Ingredients

• knob of butter

• 1 onion, chopped

• 1 medium potato, peeled and diced

• 1l ham or pork stock (see 'Try', below)

• 500g frozen petit pois

• 300g sliced Jamon

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PREP & COOK TIME 3HR + | SERVES 4

Method

1. Heat a knob of butter and 300g Sliced Jamon in a saucepan, and when lightly foaming, gently cook 1 chopped onion until softened but not coloured. Add peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.

2. Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.

3. Remove from the heat and blend until smooth.

4. Garnish with more Jamon.

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