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Cold Calanda Peach Soup -Sopa Fria De

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Ingredients

Adjust Servings:
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)

Nutritional information

474.9
Calories
246 g
Calories From Fat
27.3 g
Total Fat
10 g
Saturated Fat
59.4 mg
Cholesterol
888.5 mg
Sodium
44.9 g
Carbs
6.1 g
Dietary Fiber
32.3 g
Sugars
17.3 g
Protein
645g
Serving Size

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Cold Calanda Peach Soup -Sopa Fria De

Features:
    Cuisine:

    WOW I really did enjoy! TRUE!Not knowing what it would taste like too!On that hot summer's day when you want something unusual this is the recipe!SO glad I made this for the AUS/NZ Recipe Swap #72...Two thumbs up from me!

    • 85 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cold Calanda Peach Soup – Sopa Fria De Melocotn De Calan, Shamelessly swiped from the ‘net for ZWT8 from a Spanish website who reposted it from Spain GourmeTour magazine This looks really good especially in the heat we’ve been having! Vegetable stock is easily substituted for the chicken stock to make it vegetarian (and leave off the ham garnish) If Calanda peaches are unavailable, substitute a sweet fleshy variety , WOW I really did enjoy! TRUE!Not knowing what it would taste like too!On that hot summer’s day when you want something unusual this is the recipe!SO glad I made this for the AUS/NZ Recipe Swap #72 Two thumbs up from me!, Shamelessly swiped from the ‘net for ZWT8 from a Spanish website who reposted it from Spain GourmeTour magazine This looks really good especially in the heat we’ve been having! Vegetable stock is easily substituted for the chicken stock to make it vegetarian (and leave off the ham garnish) If Calanda peaches are unavailable, substitute a sweet fleshy variety


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    Steps

    1
    Done

    Chop the Onion and the White Part of the Leek and Saut Gently in the Hot Oil in a Saucepan.

    2
    Done

    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
    Done

    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
    Done

    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
    Done

    at the Last Minute, Sprinkle With Mint and Serve With Peaches and Ham.

    6
    Done

    Garnish: Blanch and Peel the Peaches. Cut Into Thin Slices. Cut the Iberico Ham Into Strips.

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    Emery Turner

    Cupcake queen baking up mini delights that are as pretty as they are delicious.

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