Cold Calanda Peach Soup - Sopa Fria De Melocotón De Calan
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 1⁄4 lbs fresh calanda peaches
- 1 leek
- 1⁄2 onion
- 3 1⁄4 cups chicken stock (or vegetable)
- 1⁄2 cup light cream
- 3 tablespoons oil
- 2 tablespoons butter
- salt
- pepper
- nutmeg
- cinnamon
- 3 whole cloves
-
Garnish
- 2 peaches
- 5 ounces iberico ham (Spanish)
- of fresh mint
directions
- Chop the onion and the white part of the leek and sauté gently in the hot oil in a saucepan.
- Wash the peaches, cut in half and remove the pits. Cut into pieces, add to the onion and leek mixture, and fry gently together.
- Cover with the stock, season with salt, pepper a little grated nutmeg, a pinch of cinnamon and the cloves stuck into a piece of onion (this makes it easier to remove them later). Cover and simmer for 10 minutes or until the peaches are soft.
- Remove the onion with the cloves, blend the soup, add the cream and bring to a boil. Check the seasoning, add the butter and leave to cool.
- At the last minute, sprinkle with mint and serve with peaches and ham.
- Garnish: Blanch and peel the peaches. Cut into thin slices. Cut the iberico ham into strips.
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RECIPE SUBMITTED BY
Elmotoo
Geneva, New York