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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

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  • 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
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


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.

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

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.