Serrano ham makes a tasty ingredient in many Spanish recipes. For the colder winter months soup is very popular in Andalucia, this recipe uses serrano ham and lentils. An ideal lunch on its own or a typical starter, crusty bread at the ready...
Ingredients:
25g butter
75ml extra virgin olive oil
150g Serrano ham cut into small pieces
1 large onion, peeled and finely diced
2 carrots, peeled and finely diced
500ml chicken stock
450g brown lentils, soaked overnight
Salt and freshly ground pepper
Double cream
How to cook:
1. Melt the butter and olive oil in a large saucepan. Add the onion, carrot and Serrano ham then cook for about 10 minutes on a moderate heat until the vegetables are soft.
2. Add the stock and lentils to the pan and bring to the boil then simmer gently until the lentils are tender, about 40 minutes.
3. Puree the soup using a hand blender then return to the heat. Add the cream, salt and pepper and simmer for another minute or so.
4. Serve garnished with fresh chopped parsley or with a swirl of cream and lots of fresh crusty bread. Enjoy!
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