Cold Calanda Peach Soup - Sopa fria de melocoton de CalandaTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:95.7 kcal
Proteins:3.4 g
Fats:4.8 g
Carbohydrate:11.3 g
Fibers:1.5 g
Sugar:4.8 g
Cholesterol:10.1 mg
Sodium:123.4 mg
Calcium:32.1 mg
Energy:609 kcal
Proteins:21.7 g
Fats:30.7 g
Carbohydrate:72 g
Fibers:9.7 g
Sugar:30.7 g
Cholesterol:64 mg
Sodium:784.7 mg
Calcium:204.5 mg
SIMILAR RECIPES
Quick Asparagus Soup
Vichyssoise with Spring Leeks
Court-Bouillon and cooking mollusks with Gérald Passédat
Rock Lobster Bisque with Saffron Crust
West Indian Fish Court Bouillon
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
fresh calanda peaches
1
leek
1/2
onion
750
ml
chicken stock
100
ml
cream
40
ml
oil
1
knob of butter
salt and pepper
nutmeg
cinnamon
3
cloves
*Garnish
2
peaches
150
g
ibérico ham
fresh mint
METHOD
- Chop the onion and the white part of the leek. Place in a saucepan with the oil and cook gently.
- Wash the peaches and cut them in half. Remove the pits, then cut into quarters and sauté with the onion and leek. Cover with chicken stock, season with salt and pepper, add some fresh grated nutmeg, a pinch of cinnamon and the cloves (stuck into a little piece of onion to make them easier to remove.) Cover and cook for 10 minutes or until the peaches are tender.
- Remove the onion with the cloves, purée the soup in a blender, add the cream and bring to a boil. Correct the seasoning, stir in the butter and cool.
Presentation
- Blanch and peel the peaches and cut into thin wedges. Cut the ham into strips.
- Pour the chilled soup into bowls. Sprinkle with mint.
- Garnish with peaches and ham.
