CHUFA COLD SOUP WITH CARROTS

31/03/2010

Ingredients

INGREDIENTS FOR 4 PERS.
 
     * 50 g. of Chufa de Valencia
     * 20 g. of butter
     * 1 carrot
     * ½ l. of mineral water
     * ¼ l. of sweet white wine "Riesling"
     * 1 dl. of cream
     * Salt, pepper and lemon zest.

For the garnish:

     * ½ kg. of cockle
     * 1 pink grapefruit
     * Leaves of chervil
     * 4 scoops of tigernut ice cream 
     * 1 tablespoon of scented lime oil

Preparation

  1. Wash the tigernuts and soak them for 48 hours in mineral water.
  2. Cook with bottled water until tender. Set aside with the broth.
  3. Peel a carrot and cut it into slices, sautee with butter, add wine and reduce, add the cream, season and remove from heat. Grind the tigernuts in the mixer with its broth, make a slurry and mix with the carrots and the cream. Setting it to point and strain. Book in the cold.
  4. Open the cockles, peel the grapefruit and cut small strips.
  5. Serve the cold soup with cockles, grapefruit, tigernut ice cream and the chervil, add a few drops of perfumed oil of lime.

  
Oscar Torrijos prepared for "Crea Orxata 2008" a "Tigernuts cold soup with carrots", like a vichyssoise with Chufa from Valencia as a protagonist.