-
1
Chop the onion and the white part of the leek and saute gently in the hot oil in a saucepan.
-
2
Wash the peaches, cut in half and remove the pits.
-
3
Cut into pieces, add to the onion and leek mixture, and fry gently together.
-
4
Cover with the stock, season with salt, pepper a little grated nutmeg, a pinch of cinnamon and the cloves stuck into a piece of onion (this makes it easier to remove them later).
-
5
Cover and simmer for 10 minutes or until the peaches are soft.
-
6
Remove the onion with the cloves, blend the soup, add the cream and bring to a boil.
-
7
Check the seasoning, add the butter and leave to cool.
-
8
At the last minute, sprinkle with mint and serve with peaches and ham.
-
9
Garnish: Blanch and peel the peaches.
-
10
Cut into thin slices.
-
11
Cut the iberico ham into strips.
