Andalusian Almond Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g almond (s), finely round
- 10 g butter
- 750 ml chicken broth
- 2 tablespoon almond (s), (flakes)
- 4 egg yolks
- 1 ½ cup cream
- 1 pinch (s) salt and pepper, white
- 4 tablespoon sherry fino
Print Recipe
Pin Recipe Instructions
- Heat the almonds in a saucepan without fat, then melt the butter in them. Deglaze with the chicken stock and let it simmer for about 10 minutes.
- Toast the almond flakes in a dry pan.
- Mix the egg yolks and 1 cup of cream. Stir carefully into the no longer boiling soup. Season to taste with salt and pepper and sherry. Whip the rest of the cream until semi-stiff. Arrange the soup and serve with a spoonful of cream and almond flakes each.
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