Spanish Almond Soup Food

SPANISH ALMOND SOUP

Steps:

• Put the almonds, garlic, and water into a high speed blender or food processor. Note: A Vitamix blender is ideal for this soup because it will pulverize it completely smooth. If your machine is not as strong you may want to strain your soup through cheesecloth or a fine mesh strainer. Start the machine on low, then move to high and puree until it becomes a smooth creamy liquid, this won't take long.
• Add the bread and puree again until smooth.
• Stir in the oil, vinegar, and seasonings to taste. Refrigerate the soup in an airtight container for at least two hours before serving. Give it a stir before ladling into small bowls.

AJO BLANCO (SPANISH ALMOND SOUP)

Steps:

• Place the diced bread in a blender. Sprinkle 1/2 c cold water and sherry vinegar over the bread, then blend until relatively smooth.
• Add the almonds, garlic and apple and blend until smooth.
• Carefully, with the blender still running, add the olive oil. (If this is not possible with your blender, add the oil, then blend again.)
• Add a little more water (around 2 Tbsp - 1/4 cup) to make a smooth, pourable consistency.** Add a little salt, if needed, to taste.
• Chill the soup, covered, for at least an hour to become well chilled. Or, if not possible, add a couple ice cubes to the mixture and blend them in well.
• To serve, divide the soup between two bowls and top each with some halved green grapes and a drizzle of olive oil.

SPANISH CREAM OF CHICKEN SOUP WITH ALMONDS

Steps:

• In a heavy-bottomed, 4-quart saucepan, cook the onions, garlic, fennel, and thyme in the olive oil over high heat for 5 minutes, stirring constantly.
• Add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated.
• Add the chicken stock, almonds, and cream and bring to a boil over high heat.
• Reduce the heat to moderate and cook 25 minutes.
• Add the chicken and cook 5 minutes, or until the chicken is heated through.
• Season with salt and pepper.
• Garnish each portion with parsley just before serving.

SPANISH SPICED ALMONDS

Steps:

• Preheat oven to 300*F.
• Warm the oil in a small saucepan over low heat. Add paprika dn cumin, and stir 1 minute to mix and release flavors. Remove from heat when mixutre just begins to bubble. Move to a medium bowl, and stir in the almonds.
• Transfer almonds to parchment lined baking sheet, and bake 10 minutes.
• Sprinkle right away with salt, and move to wire rack. Let dry at least 2 hours before serving. Enjoy!