Rich Onion and Almond Soup

Portions:6
Preparation Time: 1 hour 15 minutes
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Equipment

  • food processor, or blender
  • Fine-mesh strainer
  • Broiler rack
  • Shallow earthenware casserole dish or 6 individual shallow ovenproof bowls

Ingredients

  • 2 tablespoons olive oil
  • 2 large onions thinly sliced
  • 6 cups chicken broth or vegetable broth
  • 1 cup dry white wine
  • 1 bay leaf
  • 2 sprigs parsley
  • Salt to taste
  • Freshly ground white pepper to taste
  • 2 ounces blanched almonds about 40
  • ¼ teaspoon ground cumin
  • 6 thin slices long-loaf baguette bread, lightly toasted
  • ½ cup grated Parmesan cheese
  • Sliced toasted almonds for garnish

Instructions

  • Heat the olive oil in a soup pot over medium heat.
  • Add the sliced onions and cook, stirring, until wilted but not browned, about 7 minutes.
  • Add the broth, white wine, bay leaf, parsley, salt, and pepper to the pot.
  • Reduce the heat to low, cover, and simmer for 30 minutes or until blended.
  • Place the blanched almonds in a food processor or blender and process until finely chopped (but not a paste).
  • With the motor running, gradually add ½ cup of the broth and process until the liquid is milky white and no pieces remain.
  • Pass through a fine-mesh strainer.
  • (If a lot of almond remains in the strainer, return to the processor with a little broth and process again.
  • ) Discard the solids.
  • Return the almond liquid to the pot and add the ground cumin.
  • Cover and simmer over low heat for 30 minutes more to let the flavors meld.
  • Place a broiler rack about 3 inches from the heat source and preheat the broiler.
  • Transfer the soup to a shallow earthenware casserole dish or 6 individual shallow ovenproof bowls.
  • Arrange the toasted bread slices on top of the soup and sprinkle with the grated Parmesan cheese.
  • Broil until the bread and cheese are golden, 3 to 5 minutes, being careful not to let it burn.
  • Sprinkle with the sliced toasted almonds and serve hot.

Notes / Tips / Wine Advice:

Vegetarian (if made with vegetable broth)

Wine Advice:

Pair with a dry white wine such as Albariño or a light Chardonnay.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 15 g | Protein: 10 g | Fat: 15 g | Fiber: 3 g | Sugar: 4 g | Salt: 0.8 mg
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Course Soup / Starters
Cuisine Spain
Diets Vegetarian