Ingredients for Cold Calanda Peach Soup Sopa Fria De Melocotn De Calan
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How to Make Cold Calanda Peach Soup Sopa Fria De Melocotn De Calan
- Gently sauté 1/2 cup chopped onion and 1/4 cup chopped white leek in 2 tablespoons olive oil in a medium saucepan over medium heat until softened (about 5 minutes).
- Wash 2 pounds ripe peaches, halve them, and remove the pits.
- Cut the peaches into 1-inch pieces and add them to the saucepan with the onions and leeks. Cook gently for another 5 minutes.
- Pour in 4 cups chicken or vegetable stock. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, a pinch of grated nutmeg, a pinch of ground cinnamon, and 2 whole cloves (stuck into a small piece of onion for easy removal).
- Bring to a simmer, cover, and cook for 10-15 minutes, or until the peaches are tender.
- Remove the onion and cloves. Carefully transfer the soup to a blender and blend until smooth. Return the soup to the saucepan. Stir in 1/2 cup heavy cream and bring to a gentle boil.
- Adjust seasoning to taste. Stir in 1 tablespoon butter and remove from heat. Let the soup cool completely in the refrigerator for at least 2 hours.
- Before serving, garnish with fresh mint leaves. Serve chilled with additional peach slices and optional Iberico ham strips.
- Garnish Preparation: Blanch and peel 1 ripe peach. Cut into thin slices.
- Cut 2 ounces Iberico ham (optional) into thin strips.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
129g
Fat
50g
Carbs
14g
