in Soup Recipes, Spain

Andalusian almond soup

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Ingredients for 4 servings:

  • 100 g almond(s), finely ground
  • 10 g butter
  • 750 ml chicken broth
  • 2 tbsp almonds (flakes)
  • 4 egg yolks
  • 1 ½ cups cream
  • 1 pinch(s) salt and pepper, white
  • 4 tbsp Sherry Fino

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the almonds in a saucepan without fat, then melt the butter. Deglaze with the chicken stock and simmer gently for about 10 minutes. Lightly toast the flaked almonds in a dry pan. Combine the egg yolk and 1 cup of cream. Carefully stir into the simmering soup. Season with salt, pepper, and sherry. Whisk the remaining cream until semi-stiff. Serve the soup, sprinkled with a spoonful of cream and flaked almonds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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