Return to Content

Sopa Castilla (Spanish Soup)

Sopa Castilla (Spanish Soup)
0 votes, 0.00 avg. rating (0% score)
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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350