Sopa de picadillo
1 chicken carcass (leave plenty of spare meat on the bones)
1 ham bone (leave plenty of spare meat on the bones)
3 celery stalks
1 medium-sized onion
Salt, pepper to taste
For the soup:
2 hard boiled eggs, chopped
1 large spring fresh mint, chopped
Heat enough water to cover the first 2 ingredients in a cooking pot and add the chicken bones, ham bone and onion, cut into large pieces.
Cover the pot and cook on a low heat for between 2 to 3 hours or 40 minutes in a pressure cooker.
After this time, remove from the heat, take the chicken out of the stock, de-bone it, then de-bone the ham and set aside.
Strain the stock through a strainer and also set aside. Place the strained stock in a pan and heat, and when it is hot, add the diced ham and chicken meat and remaining vegetables.
Cook on a medium heat for 25 minutes, then just before serving, add the hard boiled eggs and mint; warm briefly and serve.