Serranía Kitchen - recipes from around the world

As the high temperatures continue to make hot food less attractive, here's another cold soup to whet your tastebuds.

Cold vichyssoise with apple

Serves 4

Time 50 minutes

Ingredients:

600 g potatoes

4 leeks

2 medium-sized red apples

50 g butter

sugar

ground white pepper

salt

a few redcurrants

50 g filleted almonds

black peppercorns

100 g foie gras (optional)

Method:

• Clean the leeks and cut into 1 cm chunks. Peel and dice the potatoes. Peel and chop 1 apple.
• Melt the butter in a large saucepan and fry the leeks for 10 minutes. Add the pieces of apple and saute.
• Add the potatoes and 1 litre of water. Cover and cook for 30 minutes, Drain the vegetables and put the water to one side. Crush the vegetables and add the water again slowly until the desired consistency is reached. Season to taste and set aside in the fridge.
• Slice the remaining apple. Heat 45 g of sugar until it is caramelised and add the slices of apple.
• Brown the almonds in a frying pan without oil.

To serve:

Distribute the vichyssoise into 4 bowls (with an ice cube if necessary) and in the centre of each bowl place the caramelised apple slices, the redcurrants and the almonds. Decorate with foie gras if required.

No accompanying drink required, but a dry sherry (fino or manzanilla) might be nice if it's a special occasion.

Links:

Rita's Trio of Cold "Soups"

Carolyn's Broccoli, Red Pepper and Apple Salad

© Paul Whitelock

Photo:

Lecturas

Thanks:

Paul Whitelock (translation), www.cocinafacil.com

Tags:

Carolyn Emmett, cold vichyssoise with apple, dry sherry, Eye on Spain, fino, Lecturas, manzanilla, Paul Whitelock (translation), Rita, Serrania Kitchen, www.cocinafacil.com