Creamy Montesano Iberian Ham and Egg Yolk Soup Recipe by Juanlu Fernández, from Lu, Cocina y Alma
Here is one of the recipes offered by Juanlu Fernández, owner of Lu, Cocina y Alma and ambassador of Ibéricos Montesano.
/wp:paragraph wp:paragraphRecipe for creamy soup:
/wp:paragraph wp:list- 300 g of cooking potatoes.
- 300 g of Montesano Iberian ham.
- 1.5 Liters of water.
- 50 g of cream.
- 50 g of Butter.
Make a concentrated broth with the ham, potato and water. Strain and reduce by half to concentrate the flavours; finally, add the butter and cream, season with salt and set aside.
/wp:paragraph wp:paragraphYolk:
/wp:paragraph wp:list- 4 egg yolks
- 1 kg of fine salt.
Cure the egg yolks in fine salt for 15 minutes. Being very careful not to break them, remove them from the salt and wash them in cold water. Take small plastic bowls, fill them with sunflower oil and add the yolk so that they are submerged. They can be used immediately or (chef's trick) frozen for 48 hours to achieve a tocino de cielo texture, which Juanlu calls reverse cooking, cold cooking.
/wp:paragraph wp:paragraphMontesano Iberian Ham:
/wp:paragraph wp:list- Slices of Montesano Iberian ham.
Plating.
/wp:paragraph wp:paragraphDrain the yolk from the oil and place it in the middle of the plate. Place the slices of Montesano Iberian ham on top of the yolk until it is covered. Serve the creamy soup piping hot and enjoy.
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