Cream of Almond Soup
Submitted by marniki
Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minAlmond soup sounds unusual until you taste it, and then it just sounds like something you’ll be making again very soon.
Ground almonds simmer in chicken stock with celery, garlic, and a whisper of mace, building a nutty, savory base that gets puréed silky smooth.
A pour of heavy cream brings it all together into something rich and elegant without being heavy.
This style of almond soup has deep roots in Spanish cuisine, where almonds have been a kitchen staple for centuries. Toasted slivered almonds scattered on top add crunch to every spoonful.
Chef Tips
- Let it rest at room temperature for an hour before puréeing. This extra steeping time lets the almond flavor really infuse into the broth.
- Do not boil after adding the cream. High heat will cause the cream to break and the soup will look grainy. Gentle warming is all you need.
- Mace is the secret spice here. It’s the outer shell of nutmeg with a more delicate, floral flavor. A tiny amount goes a long way.
Ingredients
Directions
In a saucepan, sauté the celery and garlic in the butter until softened.
Add the chicken stock, almonds and mace.
Cover and simmer 30 to 40 minutes, stirring occasionally.
Remove from the heat and let stand at room temperature for one hour.
Purée in a blender or food processor.
Return to the pot, stir in cream and heat 2 to 3 minutes.
Do not let the soup come to a boil.
Taste and add salt and pepper as needed.
Serve sprinkled with toasted almonds.
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