Sopa de Jamon Recipe is a classic recipe of Spanish cuisine that also can be found in other Spanish-speaking countries such as Mexico. The origin of this dish dates back to the nineteenth century, but only became popular in Spain during the 1990s. In France and Mexico, it is served with eggs. It is a rich soup with porcine ingredients because it contains “jamón” (ham). In Spain, it is a special picnic dish when served with a sandwich and potato chips.
This soup was made famous by the Venezuelan chef, Teresa Barrientos Yoly who published 1975 the recipe for Sopa de Jamón in her book “The Art of Cooking Punta Gorda”. Sopa de Jamón Recipe is a soup that originated in Spanish cuisine with pork as the main ingredient. Porcine or pig products are included. However, it contains a variety of other ingredients such as chickpeas, leeks, and garlic.
How to make sopa de jamón recipe?
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total time: 1 hour and 20 minutes
Serving Size: 4
Difficulty: Easy
Ingredients for sopa de jamón recipe
- 1 kg seasoned ham bone (ham bone)
- 1 small onion
- 1/2 liter water or broth as needed)
- 2 garlic cloves finely chopped
- 1/4 cup olive oil
- 1/3 cup breadcrumbs or sopped bread
- Salt to taste
- Freshly ground pepper to taste
- Ingredients for jamón with white sauce recipe:
- 4 slices jamón serrano (ham)
- 2 tablespoons olive oil
- 1 small onion courgette – the turnip,
Directions for sopa de jamón recipe
Step 1: Soak the ham bone in water for 2 hours. Remove the bone and put it in a saucepan with water, onion, garlic, and bay leaf.
Step 2: Add salt and pepper to taste; bring to a boil over medium heat, then reduce to low heat. Cook until the ham is completely cooked through (about 1 hour).
Step 3: Remove the bone; shred the meat and set it aside.
Step 4: In a small bowl, mix the breadcrumbs and olive oil until fully incorporated.
Step 5: Slowly pour the meat into the breadcrumbs, constantly stirring with a wooden chopstick or spoon to incorporate all surfaces.
Step 6: Bring the mixture to a boil and reduce the heat to low. Simmer for 15 minutes until the meat is fully cooked through.
Serve with fried eggs (hardboiled egg cut in half) and grated cheese.
Special Notes
Sopa de jamón takes a long time to cook, If you want to make it faster, use canned ham instead of the ham bone. You do not need to cook the can for three hours; just heat it in a bowl and then proceed with the recipe. Sopa de jamón is also called jamón cazuela. Sopa de Jamon Recipe for 4 people is 430 calories, 4.7g fat, 16g carbohydrate, and 27g protein.
Best 7 Nutrition Facts Of Sopa de Jamon Recipe
- Calories: 280
- Calories from fat: 15
- Total fat: 17.9g
- Saturated fat: 2.7g
- Cholesterol: 57mg
- Sodium: 86mg
- Total carbohydrate: 3.2g
Is It Healthy for all?
Although Sopa de jamón is rich in cholesterol, it is a heart-friendly dish because of the olive oil used. It tastes like a traditional Spanish dish since it is prepared with a variety of ingredients. Sopa de jamón recipe offers, therefore, an alternative to other rich dishes and may be appropriate for people who have cholesterol issues or high cholesterol levels.
Conclusion
The Sopa de jamón recipe is a rich dish that can be prepared in advance. If you consider adding cheese and eggs, the preparation time will increase to a total of two hours. You may also include other ingredients such as celery, cut onion, turnip, and peppers. Salami may be added in place of or with the ham; however, it should not replace the ham element.
