Almond Soup Recipe
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PrintFlavors of Spain
Total time: 15 to 30 minutes
Preparation and cooking time: Very fast - under 30 minutes
Difficulty: Easy
Chef's Note
What would you say about an almond soup, a creamy concoction midway between sweet and savory? Though it is generally served as a dessert in all parts of Castile throughout the year, at Christmas it is served as soup, flavored with saffron, that almost mythical spice which has found perfect growing conditions in Spain, especially in La Mancha. There, every autumn, the saffron flowers are picked, and then in a process carried out completely by hand, the stigmas are toasted to produce the finest saffron in the world, known as "Calidad Mancha."
Although sweet, this dish is served as a first course for Christmas dinner.
Ingredients
For 6 servings
- 1.25 liters (5 cups) milk
- 75 g (5 tbsp.) sugar
- 150 g (5 oz.) powdered almonds or almond paste
- 2 tbsp. bread crumbs
- 2 cloves of garlic + some coarse salt
- A few saffron threads
- A few sprigs of parsley
- White peppercorns
- 200 ml (3/4 cup) extra virgin olive oil
Garnish
- 12 small thin slices of bread, fried in olive oil
- 50 g (2 oz.) toasted chopped almonds
Method
- Bring the milk to a boil.
- In a mortar, mash together the coarse salt, saffron, pepper, garlic and parsley.
- Mix the powdered almonds, sugar and the mixture from the mortar into the boiling milk.
- Lower the heat and let cook gently for 8 to 10 minutes. Serve garnished with the slices of fried bread and the toasted chopped almonds.
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©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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