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Sopa Castilla (Spanish Soup)

Sopa Castilla (Spanish Soup)
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by in Jun 1997

Yield: Makes 6 servings.

Ingredients:

  • 8 cups beef consomme
  • 1/4 cup olive oil
  • 1/2 cup crushed almonds
  • 2 cups toasted croutons
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup grated Parmesan cheese

Instructions:

Heat the consomme. Add the olive oil to the crushed almonds, mixing well, then stir the mixture into the consomme. Pour into six heat-proof bowls; top with croutons, slivered almonds, and cheese; and then brown briefly under the broiler.
Updated Wednesday, February 9th, 2005

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