Pea soup with jamón ibérico

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Serves: 4

By SpanishJamon



  • 2 pinches salt and pepper

  • 4 tbsp Spanish extra virgin olive oil

  • 2 slices rustic bread

  • 1 bay leave

  • 3 garlic cloves

  • 1 Spanish onion

  • 50g jamón ibérico

  • 1 tsp sweet pimento

  • 1 tbsp plain flour

  • 1 tbsp Sherry vinegar

  • 600ml chicken stock

  • 500g frozen green peas


  1. In a medium size sauce pan pour 1 tbsp of the oil and fry over medium heat the bread on both sides and reserve.
  2. Pour the remaining oil and add the finely chopped garlic, onion and jamón ibérico and let it fry for 10 minutes.
  3. Sprinkle the sweet pimenton and the flour and let it toast for 1 minute. Pour the vinegar and form a roux with it.
  4. Bring the heat to its highest and stir constantly while slowly pouring the chicken stock so that the roux dissolves in the stock without forming lumps.
  5. Add the frozen peas, season with salt and pepper and let it boil all together for 6 minutes.
  6. Add the sliced bread and serve with some slices of jamón ibérico on top.

Additional Information

  • Winter

  • spanish

  • Soup

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