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Enjoy this creamy vegetable soup in an Autumn cold rainy day. To prepare this dish, we first sauté the vegetables slowly with the ham (VEGAN VERSION AVAILABLE). When poached, we add the homemade vegetable broth and let it cook slowly. When cooked we make a very soft creamy soup with it. Finally, we add some crunchy ham to it. This preparation can be finished with some double cream and a little bit of ground black pepper.
Carrots, pumpkin, turnip, leek, zucchini, bone of Iberian ham, Iberian ham, vegetable stock, (celery), extra virgin olive oil and salt.