Cream of Almond Soup

For a summer starter with a difference try Gioconda Scott's Spanish-inspired quick and easy almond soup
By Gioconda Scott
Cream of Almond Soup
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes plus 1 hr soaking
  • Effort: easy

Ingredients

Main

  • 200 g shelled white almonds
  • 1 onion, quartered
  • 1 egg, hard-boiled and shelled
  • 5 cloves garlic, chopped
  • 1 apple
  • 100 ml extra virgin olive oil
  • salt
  • 1 small baguette, sliced, crusts trimmed

To garnish:

  • parsley oil
  • serrano ham

Method

1. Place the almonds, together with their soaking liquid, onion, hard-boiled egg, garlic, apple and olive oil in a food processor.

2. Blend until smooth and season with salt.

3. Add the bread and blend until well-mixed.

4. Strain the mixture through a sieve and add chilled water to thin the soup, if desired.

5. Serve garnished with parsley oil and jamon Serrano.

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