Andalusian Onion And Almond Soup (Cebollada Con Almendras) Recipe

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   * Note: The orginal recipe actually called for a sprinkling of cinnamon and sugar for garnish, but which's just a quirk of those spice-mad Renaissance rascals!

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   Heat the oil in a large pot, then saute/fry the onion slices till they are wilted, not brown.

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   Add in the stock, wine, bay leaf, parsley, salt, and pepper.

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   Bring to a boil, reduce heat, cover, and simmer for 30 min.

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   Take the almonds and grind them as finely as possible in a blender - then slowly add in 1/2 c. of the warm soup broth, blending it to a milky liquid.

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   Strain the broth back into the soup pot.

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   (If big chunks of almond are left, you can repeat the blending process - but be careful not to put any chunks of almond in the soup.

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   Stir in cumin.

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   Cover again and simmer 30 more min.

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    When ready to serve, remove the parsley and bay leaf.

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    Ladle the soup into individual bowls and top each with a slice of toast sprinkled with cheese.

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    Run under a broiler for a minute till the bread and cheese are golden brown.

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    Serve immediately, sprinkled with the toasted almonds.

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    Serve warm as a first course to 6 people.

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    Comments: This delectable and delicate soup dates back to a 16th century cookbook, the first in the Spanish language, written by Ruperto de Nola, chef to King Ferdinando.

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