Cold Cream of Pumpkin and Cockles
potato (1 / 3 of the pumpkin to be used by guests)
a leek small
butter
olive oil
chicken soft bottom
salt
pepper
cream
Natural cockles in juice
Iberian ham
Preparation
He rolled the pumpkin, potato and leek and saute in the butter and olive oil. Then added the bottom and cook until soft. Crush with cream and rectifying if much more thick broth. Let it cool, you add the cold cockles with juice and served cold.
Serve in bowls square dusted with shavings of cured ham.
a leek small
butter
olive oil
chicken soft bottom
salt
pepper
cream
Natural cockles in juice
Iberian ham
Preparation
He rolled the pumpkin, potato and leek and saute in the butter and olive oil. Then added the bottom and cook until soft. Crush with cream and rectifying if much more thick broth. Let it cool, you add the cold cockles with juice and served cold.
Serve in bowls square dusted with shavings of cured ham.
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