Sopa de almendras Almond soup.

Sopa de almendras  Almond soup.

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  • Prep Time


  • Total Time


  • Servings



  • 40

    blanched almonds

  • 4

    slices bread

  • 1

    spring onion

  • ½

    red bell pepper

  • ½

    green pepper

  • 2

    cloves garlic

  • 4

    c chicken stock

  • 3


  • 1

    teaspoon of saffron powder

  • 2

    tablespoons olive oil

  • Salt


recipe for 4 people, First finely chop the garlic and onion, peppers and cut the bread into cubes. We booked some almonds to decorate the plate. Then, in a small skillet, we take a little oil and fry the almonds gently until browned. Then remove and put aside separately in a mortar. Then, in the same oil where we fried almonds, add the onion, peppers and garlic, season add the peppercorns and cook for 10 minutes over medium-low heat. We add the teaspoon of saffron and bread slices. Stir well. We let them brown for 5 minutes over medium-low heat, stirring constantly. Once take color, drain them the contents of the pan and place in mortar almonds. Crush the whole, until a homogeneous mass. Then we fire a liter of water in a medium saucepan. Once the broth boils add the mixture obtained in the mortar and lightly salt it. Stir with wire whisk. Let simmer for 15 minutes. During the cooking time you may have to remove the foam from the soup. Season with salt and serve the soup with some extra almonds decorating.


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