SPANISH CREAM OF ALMOND SOUP

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SPANISH CREAM OF ALMOND SOUP

INGREDIENTS

  • 2 sticks celery, chopped
  • 1 clove garlic, crushed
  • 50g butter
  • 3 cups chicken stock
  • 2 cups ground almonds
  • ¼t mace (or nutmeg)
  • ½ cup sour cream or crème fraîche
  • salt and white pepper

To serve:

  • 2T toasted slivered almonds
  • chives or parsley, chopped
  • Spanish bread or ciabatta

METHOD

  1. Sauté the celery and garlic in the butter until soft. Add the chicken stock, ground almonds and mace.
  2. Cover and simmer gently for 30–40 minutes, stirring occasionally. Remove from the heat and leave to stand for an hour at room temperature.
  3. Blend the mixture well to make a smooth creamy soup. Return it to the saucepan and add the cream and warm through without boiling. Season to taste with the salt and pepper.
  4. Serve the soup hot sprinkled with toasted almonds and chopped chives or parsley accompanied by the Spanish bread or ciabatta.

(Serves 6)