A classic Spanish recipe from Moro. If you are using fresh peas you can add the pods to the stock for extra flavour.
Ingredients
- 4 tbsps olive oil
- 1/2 medium onion finely chopped
- 1 medium baby carrots finely chopped
- 2 fresh bay leaves
- 2 plump garlic cloves peeled and thinly sliced
- 150 g jamon serrano finely chopped
- 1 small bunch fresh mint roughly chopped
- 500 g podded peas fresh or frozen
- 1 litre chicken stock
- sea salt and black pepper
Servings:
Instructions
- Heat the oil in a large saucepan 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.
- Add the garlic, two thirds of the jamon and half the mint. Stir well and fry for a minute before adding the peas. Cook for a couple of minutes then add the stock. Simmer gently untilthe peas are tender then remove from the heat.
- Ladle the peas and stock into a food processor and blend until smooth. Return to the pan, season with salt and pepper and add the remaining mint.
- Serve with the rest of the jamon on top and an extra drizzle of olive oil.
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