Courgette and pear soup with cured ham
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Cream
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Courgette 600 g
- Pear peeled and cored 300 g
- Potato peeled 250 g
- Serrano ham finely diced 80 g
- Extra virgin olive oil 25 g soup and 10 g ham 35 g
- Parsley 3 g
- Salt 1 g
- Water 750 g
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Method
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Wash and quarter-slice the courgettes. Dice the pears and potatoes into 2 cm pieces. Heat 25 g of oil in a saucepan and soften everything for 5 minutes.
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Add the water and salt, cover and simmer gently for 20–25 minutes until the potato crushes easily. Remove from the heat and blend smooth with a stick blender.
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Heat the remaining 10 g of oil in a frying pan and cook the ham for 30–60 seconds without letting it dry out.
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Serve the hot soup in four bowls and divide the ham, its oil and chopped parsley over the top.
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