Spanish Almond Soup Recipe

Name: Spanish Almond Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 cup blanched almonds (3 ounces); 2 cups 1/2-inch bread cubes (from a baguette); 2 tablespoons chopped fresh flat-leaf parsley; 2 large garlic cloves, finely chopped; 1/4 teaspoon coarsely crumbled saffron threads (0.3 g); 2 cups chicken broth; 2 cups water; 1/2 teaspoon salt, or to taste; 1 teaspoon Sherry vinegar, or to taste (optional)

Servings: persons

3 tablespoons extra-virgin olive oil
1/2 cup blanched almonds (3 ounces)
2 cups 1/2-inch bread cubes (from a baguette)
2 tablespoons chopped fresh flat-leaf parsley
2 large garlic cloves, finely chopped
1/4 teaspoon coarsely crumbled saffron threads (0.3 g)
2 cups chicken broth
2 cups water
1/2 teaspoon salt, or to taste
1 teaspoon Sherry vinegar, or to taste (optional)

1
Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute almonds, stirring constantly, until golden, about 4 minutes.
2
Transfer almonds with a slotted spoon to a blender.
3
Add bread cubes, parsley, garlic, and saffron to oil in skillet and cook over moderate heat, stirring constantly, until golden, about 2 minutes.
4
Transfer about one fourth of crouton mixture to a small bowl for garnish, then transfer remainder to blender.
5
Add broth to blender and puree mixture until smooth.
6
Transfer puree to a 2- to 3-quart heavy saucepan and stir in water.
7
Simmer, uncovered, stirring occasionally, until slightly thickened, about 5 minutes.
8
Stir in salt and vinegar and serve soup topped with croutons.

478

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1/2 cup blanched almonds (3 ounces), 2 cups 1/2-inch bread cubes (from a baguette), 2 tablespoons chopped fresh flat-leaf parsley, and more.

Yes, Spanish 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.

Spanish Almond Soup

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