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Apple-Leek Velouté with Xinomyzithra and Greek Prosciutto
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Chef: Asterios Koustoudis Ingredients 4-6 servings 4 Tbsp. olive oil 4 leeks (white parts only), cut into thin rounds Salt and freshly ground white pepper 2 medium red apples (200 gr. each) and 2 medium green apples, peeled and cut into cubes 1 cup sweet white wine from Samos 1 small cinnamon stick 4 cups vegetable stock 2 cups milk 3 Tbsp. fresh or dried chives 2 Tbsp. strained yogurt ½ cup xinomyzithra cheese or Katiki cheese from Domokos 150 gr. prosciutto from Evritania, cut into very thin slices Ground cinnamon, for sprinkling Preparation 1. In a pot heat the olive oil and sauté the leeks until wilted. Season with salt and pepper. Add the chopped apples and sauté until caramelized. Pour in the wine and add the cinnamon stick, stock, and milk. Boil for 20 to 25 minutes. Remove the cinnamon stick. Purée the contents of the pot in a blender and pour the mixture into the pot. Dilute 2 tablespoons yogurt in a ladleful of stock and add in the pot. Add the chives and simmer over low heat for 2 to 3 minutes. Taste for salt and pepper. 2. For the crisp prosciutto: Spread parchment paper in a large pan and place the prosciutto on top. Bake in the oven at 3500 F/1800 C for 8 to 10 minutes. 3. Serve the soup in individual bowls. Add 1 teaspoon of xinomyzithra cheese and 2 prosciutto slices in each bowl. Sprinkle with cinnamon and serve. |
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