Spanish Almond & Onion Soup

Introduce

Chef :

Sonia

Spanish Almond & Onion Soup

A lovely delicate soup made with freshly toasted almonds, white onions and saffron, with a dash of Spanish sherry. You should make this soup for the smell of the toasted almonds alone which made my entire family drift into the kitchen to see what I was cooking. You can eat this hot or cold, I’m not a fan of iced soups, I think this one tastes perfect just slightly above room temperature. #soupcontest

Ingredient

large white onions, thinly sliced

2 tbsp

olive oil

garlic clove, finely chopped

50 g

ground almonds

Pinch

saffron

750 mls

veg (or chicken) stock

1/2 tsp

paprika

3 tbsp

sherry

1/2 tsp

salt

Cooking instructions

* Step 1

In a large non stick saucepan, add your ground almonds with no oil and heat over a medium heat stirring regularly. Allow the almonds to toast a golden brown. When they are the colour of sand, top them out into a bowl and set aside.

* Step 2

Add your olive oil to the same pan and then add your onions and garlic. Stir over a medium heat for about 20 mins until the my are soft and translucent. Don’t let them brown at all.

* Step 3

Add the saffron, stir and cook for a few minutes, then add the almonds, stock, paprika, sherry and salt. Simmer for 20 minutes.

* Step 4

Allow to cool then blend until it’s really super smooth. Sprinkle with paprika and serve. In summer I like this served just slightly warm but you eat it hot or iced if you prefer.