Cold garlic and pine kernel soup with royal oil emulsion, brunoise of “monjilla” plums, pine kernel semolina and tender fennel sprouts Duplicate 1 - Jaén Paraíso Interior
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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
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.
