Return to Content

Almond Soup

by
Almond Soup
4 votes, 4.00 avg. rating (79% score)
Print Friendly

Total Time: 25

Yield: 6 servings

The almond has been a treasured ingredient as long as recorded history. It played an important role in early Arab and medieval cooking, and long before chefs learned to use roux or eggs to thicken their soups and sauces, they used bread and nuts. Traditional almond soups, rich with garlic, are still common in Spain, but this creamy version has a more 20th-century American profile. It's delicious and unexpected.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 1-1/2 cups blanched slivered almonds
  • 4 tablespoons salted butter
  • 1 shallot, minced
  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup light cream
  • 2 teaspoons minced fresh tarragon or chervil
  • 1/2 teaspoon almond extract (optional)
  • Garnish: minced fresh tarragon

Instructions:

In a 4- to 5-quart heavy-bottomed pot over low heat, toast the nuts until nicely browned, 5 to 7 minutes. Transfer to a bowl. Return the pot to medium heat, melt the butter, and add shallot. Cook until translucent, about 2 minutes. Add the flour and stir until glossy, about 3 minutes. Add the toasted almonds, broth, lemon juice, sugar, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, for 15 minutes.
In a blender, purée the soup in batches until smooth (this may take a few minutes), then return it to the stove and add the cream, tarragon, and, if desired, almond extract. Serve garnished with additional tarragon.
Updated Wednesday, September 19th, 2012
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

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.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111