John Myers
Fine Almond Cream Soup
The perfect fine almond cream soup recipe with a picture and simple step-by-step instructions.
- 9 piece Potatoes, about 300 gr.
- 1 piece Onion, about 60 gr.
- 1 Bit Garlic
- Olive oil
- 100 g Sliced almonds
- 600 ml Chicken broth
- 2 piece Anchovy fillets
- 1 piece Organic orange
- Black pepper from the mill
- 200 ml Cream
- 2 tbsp Sliced almonds
- 2 tbsp Marjoram fresh
- Peel and dice the potatoes. Peel and finely dice the onion and garlic. Drain the anchovy fillets (see note) and cut finely. Heat the chicken broth. Rub the peel of the organic orange with the zest and cut into small pieces.
- Heat a little olive oil and briefly sweat the potatoes together with the onions and the garlic. Pour in the hot chicken broth, add the almonds, anchovies and the orange peel and season with a little pepper. Put the lid on and cook the potatoes on a low heat for about 15 minutes until soft.
- In the meantime, roast the 2 tablespoons of almonds in a pan without fat until golden-yellow. We pluck the leaves from the stalks of marjoram (if you don’t have fresh marjoram on hand, you can use dried marjoram if necessary)
- When the potatoes are soft, we add the cream and puree the soup finely and taste again with pepper.
- Put the finished soup in a soup cup, sprinkle with the roasted almonds and marjoram leaves and now ….. enjoy your meal …
- Note: ….. be careful with the anchovy fillets, depending on the size you need 3, I had used 2 because mine were big.
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