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500 g DE CONSOMÉ JOSELITO
100 g de tirabeque
Virutas de Jamón Joselito
dados de JAMÓN JOSELITO CRUJIENTE
Verduras
4 mini calabacines
4 espárragos blancos
2 zanahorias
3 patatas
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500 g DE CONSOMÉ JOSELITO
100 g de tirabeque
Virutas de Jamón Joselito
dados de JAMÓN JOSELITO CRUJIENTE
Verduras
4 mini calabacines
4 espárragos blancos
2 zanahorias
3 patatas
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1. CUT THE COURGETTES INTO SLICES OF ABOUT 0.3 CM THICK.
2. PEEL THE ASPARAGUS, LEAVING THE TIPS INTACT. CUT THE STEMS INTO SLICES AROUND 0.3 CM THICK.
3. PEEL AND CHOP THE CARROTS INTO THIN SLICES AND DICE THE POTATOES.
4. CUT EACH SNOW PEA INTO 4 PIECES.
5. SIMMER THE CONSOMME WITH THE POTATO AND CARROT FOR 15 MINUTES. ADD THE REMAINING VEGETABLES AND COOK FOR ANOTHER 5 MINUTES.
6. ADD SALT TO TASTE AND SERVE IN SOUP BOWLS.
7. FINISH WITH CRISPY DICED HAM AND HAM SHAVINGS.
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