Almond Soup Recipe

Name: Almond Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chicken or vegetable stock, preferably homemade (page 160 or 162), or water; 1 cup dry white wine or water; 1 bay leaf; 2 fresh parsley sprigs, plus more for garnish; 3 tablespoons extra virgin olive oil; 1 cup blanched almonds; 1 onion, sliced; 4 thick slices French or Italian bread, cut into 1/2-inch cubes; 1/4 teaspoon saffron threads; 1/2 teaspoon ground cumin; Salt and black pepper to taste

Servings: persons

5 cups chicken or vegetable stock, preferably homemade (page 160 or 162), or water
1 cup dry white wine or water
1 bay leaf
2 fresh parsley sprigs, plus more for garnish
3 tablespoons extra virgin olive oil
1 cup blanched almonds
1 onion, sliced
4 thick slices French or Italian bread, cut into 1/2-inch cubes
1/4 teaspoon saffron threads
1/2 teaspoon ground cumin
Salt and black pepper to taste

1
Place the stock and wine in a large saucepan with the bay leaf and parsley sprigs and turn the heat to medium-high; when the first bubbles appear, turn the heat to low and maintain a gentle simmer.
2
Meanwhile, put the oil in a skillet and turn the heat to medium-high.
3
Add the almonds, onion, and bread and cook, stirring occasionally, until the onions are softened, about 5 minutes.
4
Cool slightly; remove about a quarter of the bread cubes and set aside.
5
Place the remaining almond mixture in a food processor with the saffron and cumin.
6
Process until the mixture is a smooth paste.
7
With the machine running, slowly pour 1 cup of the broth into the almond paste to blend.
8
Remove the bay leaf and parsley sprigs from the broth and stir in the almond paste.
9
Bring the soup to a boil, then lower the heat and simmer for 10 minutes.
10
Taste and add salt and pepper as necessary, then garnish with a few parsley sprigs and the reserved bread cubes and serve.

832

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups chicken or vegetable stock, preferably homemade (page 160 or 162), or water, 1 cup dry white wine or water, 1 bay leaf, 2 fresh parsley sprigs, plus more for garnish, and more.

Yes, Almond Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond Soup

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