Cold Calanda Peach Soup - Crema de Melocotón de Calanda
If Calanda peaches are unavailable, substitute a sweet fleshy variety.
Makes 4 servings.
Prep Time: 30 min.
Cook Time: 35 min.
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2 1/4 lbs fresh Calanda peaches
3 1/4 cups poultry stock
1/2 cup single cream
3 tbsp oil
About 2 tbsp butter
5 oz Ibérico ham
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.
Recipe courtesy of Spain GourmeTour magazine.
THIS RECIPE FEATURES:
Sliced Jamón Ibérico by Peregrino
- 'Pata Negra' Ibérico ham
- Freshly sliced from whole hams daily
- Aged for over 2 years
- Mountain cured in Spain