Capa Negra

“You do not have to be an expert to tell the difference”- The words of a Chef
Cream of artichoke soup
02Recipes

Cream of artichoke soup
with Capa Negra
cebo de campo iberico
pork backham
50% iberico breeding

Recipes

Ingredients

  • 1 l foie stock
  • 300 g tinned artichokes, drained
  • 150 g cream
  • 150 g butter
  • Some slices of Capa Negra cebo de campo iberico pork backham 50% iberico breeding

flechaCebo de campo iberico pork backham 50% iberico breeding

Preparation

  • Boil the foie stock in a saucepan and add the artichokes.
  • Boil on a low heat for 5 minutes.

 

  • Liquidise well and pass through a fine seive into a clean saucepan.
  • Heat and add the cream and the butter.
  • Mix everything well with a hand blender and add a pinch of salt and pepper.

 

Finishing the dish

Serve in a soup bowl with artichokes cut into quarters and cubes of foie, left over from the preparation and some slices of Iberico ham.

logo Recipes prepared with Capa Negra products
“You do not have to be an expert to tell the difference”- The words of a Chef
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CAPA NEGRA

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Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

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Capa Negra