Cream of almond soup
By: Gioconda Scott From: Gioconda Scott's Paradise Kitchen
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Cream of almond soup
- Prep time:
- 20 mins, plus 1 hr soaking
- Cook time:
- Serves:
- 4
For a summer starter with a difference try Gioconda Scott's Spanish-inspired quick and easy almond soup
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Ingredients
- 200g shelled white Almonds
- 1 Onion, quartered
- 1 Egg, hard-boiled and shelled
- 5 cloves Garlic, chopped
- 1 Apple
- 100ml 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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Latest Comment
'Place the almonds, together with their soaking liquid...'. What 'soaking liquid'? Are these canned almonds in water or something? Nothing mentioned in the ingredients list about any quantity of liquid, please rectify as this sounds like a good recipe.