Cold Calanda Peach Soup - Sopa Fria De Melocotón De Calan

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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
• 2 peaches
• 5 ounces iberico ham (spanish)
• fresh mint

Recipe

• 1 chop the onion and the part of the leek and sauté gently in the hot oil in a saucepan.
• 2 wash the peaches, cut in half and remove the pits. cut into pieces, add to the onion and leek mixture, and fry gently together.
• 3 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.
• 4 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.
• 5 at the last minute, sprinkle with mint and serve with peaches and ham.
• 6 garnish: blanch and peel the peaches. cut into thin slices. cut the iberico ham into strips.