A classic Spanish recipe from Moro. If you are using fresh peas you can add the pods to the stock for extra flavour.
Heat the oil in a large saucepan over a medium heat. Add the onion and when it has turned golden add the carrot and bay leaves. Continue to fry for about 5 minutes, stirring occasionally.
Add the garlic, two thirds of the jamon and half the mint. Stir well and fry for a minute before adding the peas. Cook for a couple of minutes then add the stock. Simmer gently untilthe peas are tender then remove from the heat.
Ladle the peas and stock into a food processor and blend until smooth. Return to the pan, season with salt and pepper and add the remaining mint.
Serve with the rest of the jamon on top and an extra drizzle of olive oil.