Spanish Almond Soup

Name: Spanish Almond Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 85 grams 1/2 cup blanched almonds; 473 milliliters 1/2-inch bread cubes (from a baguette); 473 milliliters chicken broth; 2 Tbsps chopped fresh flat-leaf parsley; 2 larges garlic cloves, finely chopped; 3 Tbsps extra-virgin olive oil; 0 grams 1/4 teaspoon coarsely crumbled saffron threads; 1 teaspoons salt, or to taste; 1 teaspoon Sherry vinegar, or to taste (optional); 473 milliliters water

Spanish Almond Soup is This recipe is typical of European cuisine. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté almonds, stirring constantly, until golden, about 4 minutes.

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Almonds

Cooking Oil

Equipment you will use

Frying Pan

Transfer almonds with a slotted spoon to a blender.

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Almonds

Equipment you will use

Slotted Spoon

Blender

Add bread cubes, parsley, garlic, and saffron to oil in skillet and cook over moderate heat, stirring constantly, until golden, about 2 minutes.

Ingredients you will need

Bread Cubes

Parsley

Saffron

Garlic

Cooking Oil

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Frying Pan

Transfer about one fourth of crouton mixture to a small bowl for garnish, then transfer remainder to blender.

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Croutons

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Blender

Bowl

Add broth to blender and purée mixture until smooth.

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Broth

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Blender

Transfer purée to a 2- to 3-quart heavy saucepan and stir in water. Simmer, uncovered, stirring occasionally, until slightly thickened, about 5 minutes. Stir in salt and vinegar and serve soup topped with croutons.

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Croutons

Vinegar

Water

Salt

Soup

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Sauce Pan

Equipment

Ingredients

Servings:

85grams

1/2 cup blanched almonds 473milliliters

1/2-inch bread cubes (from a baguette)473milliliters

chicken broth 2Tbsps

chopped fresh flat-leaf parsley 2larges

garlic cloves, finely chopped 3Tbsps

extra-virgin olive oil 0grams

1/4 teaspoon coarsely crumbled saffron threads 1teaspoons

salt, or to taste 1teaspoon

Sherry vinegar, or to taste (optional)473milliliters

water

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Parador Tempranillo. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 40 dollars per bottle.