COLD GARLIC AND PINE KERNEL SOUP WITH ROYAL OIL EMULSION, BRUNOISE OF “MONJILLA” PLUMS, PINE KERNEL SEMOLINA AND TENDER FENNEL SPROUTS
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Cold garlic and pine kernel soup with royal oil emulsion, brunoise of Monjilla plums, pine kernel semolina and tender fennel sprouts
This dish brings together all the different flavours of the landscape of the Natural Park: the local mountain orchard fruits that are becoming increasingly scarce, such as the "monjillas" plum, and the pinewood taste afforded by the kernels and the Royal variety of oil, extremely widespread in the olive groves of Cazorla.

The garnish is of equal importance as the cold garlic soup itself. There are two ways of making the soup: as a refreshing liquid, the most common form, or with more texture, as a cream, the manner proposed in this recipe.

INGREDIENTS

. 300 g Pine kernels
. 1 Clove of garlic
. 50 g day-old bread
. 200 g extra virgin olive oil – we propose the Royal variety
. 750 ml mineral water
. Sherry vinegar
. Salt

PREPARATION

Place the pine kernels, garlic, bread, salt, vinegar and a little mineral water into a food processor/mixer and whisk together until you obtain a cream with uniform consistency. Gradually add the oil and the remaining mineral water.

Add salt and vinegar as desired, pass through a chinois, set aside and serve.

Garnish
Brunoise of plums, pine kernel semolina (toast and grate the kernels), tender fennel sprouts.

Presentation
Place the pine kernel semolina into the centre of a deep bowl, placing the brunoise of plums and the tender fennel sprouts to the side.

Serve the garlic soup in a jug.

 

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