Almond Soup Recipe
Almond Soup
Flavors of Spain
Total time: 15 to 30 minutes

Prep. and cooking time: Under 30 minutes

Difficulty: Easy
Chef's Note
What would you say about an almond soup, a creamy concoction midway between sweet and savory?
Though it is generally served as a dessert in all parts of Castile throughout the year, at Christmas it is served as soup, flavored with saffron, that almost mythical spice which has found perfect growing conditions in Spain, especially in La Mancha. There, every autumn, the saffron flowers are picked, and then in a process carried out completely by hand, the stigmas are toasted to produce the finest saffron in the world, known as "Calidad Mancha."

Although sweet, this dish is served as a first course for Christmas dinner.

For 6 servings

- 1.25 liters / 5 cups milk
- 75 g / 5 Tbsp. sugar
- 150 g / 5 oz. powdered almonds or almond paste
- 2 Tbsp. bread crumbs
- 2 cloves of garlic + some coarse salt
- A few saffron threads
- A few sprigs of parsley
- White peppercorns
- 200 ml / 3/4 cup extra virgin olive oil

- 12 small thin slices of bread, fried in olive oil
- 50 g (2 oz.) toasted chopped almonds
  1. Bring the milk to a boil.
  2. In a mortar, mash together the coarse salt, saffron, pepper, garlic and parsley.
  3. Mix the powdered almonds, sugar and the mixture from the mortar into the boiling milk.
  4. Lower the heat and let cook gently for 8 to 10 minutes. Serve garnished with the slices of fried bread and the toasted chopped almonds.
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