Name: Lychee Soup with Apple and Celery (Sopa de Litchee, Manzana y Apio)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 tsp grated Fisherman’s Friend (use a nutmeg grater); 2 tbsp tamarind paste, dissolved in 2 tbsp hot water and strained or juice ½ lemon; 1 apple sliced into tiny julienne, skin left on, dipped in lemon juice; 2 tbsp cucumber, really finely diced, skin left on; 4 celery sticks (stalks), finely sliced; 100 g/4 oz/½ cup sugar; Juice of ½ lemon; 100 ml/3½ fl oz/generous ⅓ cup water; 800 g/1¼ lb canned lychees (litchis), drained of syrup

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Here’s the joker in the pack. Of all the recipes in the book this one has to be the least “Spanish” but it’s a great reflection of the new generation of innovative chefs. The original recipe came from the Espai Sucre, a dessert restaurant in Barcelona’s buzzing Borne district. It’s just a Utopia for anyone with a sweet tooth. There are a few savoury dishes too, but the five-course dessert menu is a revelation.

This clean, crisp flavoured soup is filled with fabulous textures and sur