Pea Soup With JamóN IbéRico

• 4 tbsp of Spanish extra virgin olive oil
• 2 slices of rustic bread
• 1 bay leave
• 3 garlic cloves
• 1 Spanish onion
• 50g of jamon iberico
• 1 tea spoon of sweet pimenton
• 1 tbsp of plain flour
• 1 tbsp of Sherry vinegar
• 600ml of chicken stock
• 500g of frozen green peas
• salt and black pepper

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 jamon iberico 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 jamon iberico on top.

olive oil, bread, bay leave, garlic, onion, sweet pimenton, flour, sherry vinegar, chicken, salt

Taken from www.yummly.com/recipe/Pea-Soup-With-Jamon-Iberico-1483221 (may not work)