Jamones Sin Fronteras

Days are running fast and fall is already here. Temperatures turn cold so fast and today’s recipe will help you to get warmer.

We will be cooking a soup (crema) very easy. Only 8 minutes to get this ready.

Preparation:

1. Open the can of cockles and keep them apart. Reserve the liquid.

2. In a bowl add the content of the asparagus cans, including the water, the mayonnaise, the olive oil, pepper, and the liquid from the cockles can. Mix everything with a mixer so the result has to be a very thin cream, so no chunks.

3. Warm the soup during 3 minutes, no boiling needed so 160F (60C) will be enough.

4. Serve in individuals cups and decorate with the shred chalote and cockles and a thin thread of Olive Oil.

Enjoy!!