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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the onion and the white part of the leek and sauté gently in the hot oil in a saucepan. | 2. 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. 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. 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. At the last minute, sprinkle with mint and serve with peaches and ham. | 6. Garnish: Blanch and peel the peaches. Cut into thin slices. Cut the iberico ham into strips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
calanda peach	2 1/4			-	-	-	-
leek	1			54.29	12.5935	1.335	0.267
onion	1/2			32.0	7.472	0.88	0.08
chicken stock	3 1/4	cups		280.8	27.534000000000002	19.656	9.36
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
butter	2	tablespoons		171.0	7.857	5.343	14.4
salt				-	-	-	-
pepper				-	-	-	-
nutmeg				-	-	-	-
cinnamon				-	-	-	-
clove	3			17.262	4.1284	0.3761	0.8190000000000001
peach	2			120.12	29.3832	2.8028	0.77
ham	5	ounces		347.2875	0.0	24.706999999999997	26.7482
mint				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.