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Salmoreig or Salmorejo

Salmoreig, or salmorejo as some call it, is a cold soup that's been cooling us down for generations. You make it with raw tomatoes, bread, oil, and a splash of vinegar. Simple ingredients that somehow become something quite special when you blend them together. Ingredients for 4 people 1.5 kg ripe tomatoes. 100g bread (a day or two old works best). 1 clove of garlic (peeled, with the green shoot removed). 100ml extra virgin olive oil. 200ml cold water. 1 tablespoon white wine vinegar. salt. 4 hard-boiled eggs. serrano or ibérico ham (sliced very thin). Preparation Wash and peel the tomatoes without blanching them first. Just use a good peeler or a sharp knife. Cut out the seeds and set the flesh aside. Soak the bread in the cold water until it softens up nicely. Put the tomatoes in a large bowl along with the garlic, oil, salt, soaked bread, and vinegar. Blend everything until you get a smooth, creamy sauce. Taste it and add more salt if needed, then p...

Mushroom and Foie Gras Cream Soup




ingredients

for 4 servings
  • 250g fresh mushrooms, plus 100g more.
  • 300g potatoes.
  • 1 medium onion.
  • 1/2 leek (white part only).
  • extra virgin olive oil.
  • salt.
  • freshly ground black pepper.
  • 1 liter vegetable broth (or a mild chicken broth).
  • 120g foie gras mi-cuit.

preparation

Start by slicing the 100g of mushrooms into thin strips — make sure they're nice and clean first. Sauté them in a drizzle of olive oil, season with salt and pepper, then set them aside. You'll use these later to garnish each bowl when you serve.
In a separate pot, sauté the chopped onion and leek for about 3 to 4 minutes until they soften. Toss in the remaining 250g of clean mushrooms.
Next, peel the potatoes and break them up with your hands rather than cutting them neatly. This helps release their starch, which makes the soup wonderfully creamy.
Pour in the broth and let everything simmer together for 30 minutes.
Once it's done, take the pot off the heat and add the foie gras mi-cuit, cut into small cubes. Blend everything until smooth, then strain it through a fine-mesh sieve if you want an extra silky texture. Serve the soup piping hot, topped with those reserved mushroom slices you set aside earlier.

I hope you enjoy this one!

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