Spanish
food recipes - Sopa de Almendras (Almond Soup)
This soup is tradtionally served in Spain at
Christmas.
You will need
200g almonds, skinned and blanched
50ml olive oil
garlic
2 slices day old bread, crusts removed and diced
10 peppercorns, crushed
1.5 litres chicken or vegetable stock
1 teaspoon vinegar or lemon juice
saffron
ground cumin or cinnamon
Fry the almonds, bread, saffron and garlic in
the oil, then put them in a blender with the peppercorns and cumin.
Blend with the vinegar and a little of the stock to a purée.
Mix this paste with the remaining stock in a suitable pan and bring
to the boil. Simmer for 15 minutes and serve garnished with a few
slivers of toasted almonds, croutons or some chopped parsley or
mint. Serves 6.
Spanish soup recipes:
Gazpacho
(Chilled Tomato Soup)
Ajo Blanco
(White Garlic Soup)
Sopa
de Pescado (Fish Soup)
Sopa
de Col (Cabbage Soup)
Sopa
de Almendras (Almond Soup)
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Back to main Spanish recipe page
Sopa de Almendras links: Sopa
de Almendras
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Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
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