How to make
Clean and cut all of the vegetables into pieces. Pour them with 3 cups (700 ml) of water, add salt and cook for 25-30 minutes under the lid.
Add the butter and black pepper and liquidize, until a smooth vegetable cream is obtained. If it is too thick, dilute it with a little water.
Toast the nuts and sesame seeds separately in a non greased pan.
Cut the Iberico jamon into small cubes. If you're having trouble finding Iberico, use Serrano, but since it's softer and not as mature, pan-sear the pieces.
Serve the finished vegetable cream soup, by sprinkling each portion with the toasted seeds and nuts + the poppy seeds and the aromatic jamon.
Enjoy the vegetable cream soup with jamon!
