Almond SoupTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation and cooking time: Very fast - under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:215.3 kcal
Proteins:5.2 g
Fats:13.6 g
Carbohydrate:19.2 g
Fibers:1.3 g
Sugar:10.2 g
Cholesterol:4.8 mg
Sodium:126.8 mg
Calcium:119.9 mg
Energy:755 kcal
Proteins:18.1 g
Fats:47.6 g
Carbohydrate:67.5 g
Fibers:4.6 g
Sugar:35.8 g
Cholesterol:16.7 mg
Sodium:444.8 mg
Calcium:420.6 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1250
ml
milk
75
g
sugar
150
g
powdered almonds or almond paste
30
ml
bread crumbs
2
some coarse salt
1
saffron threads
1
sprigs of parsley
white peppercorns
200
ml
extra virgin olive oil
**Garnish
12
small thin slices of bread, fried in olive oil
50
g
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.
CHEF'S NOTES
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.
