Pea and ham soup has been a favourite of mine since childhood. So i was pleasantly surprised to find it also popular in certain parts of Spain.
Predictably, Jamon Serrano is used when making this warming soup in Spain and I enjoyed a particularly sumptuous version in Bubion high up in the La Alpujarra mountains. Now the ham can already be salty so do not make the mistake of some Spanish restaurants and add too much salt.
