Almond soup: a step by step recipe with photos from Ottoman palace cuisine. almond soup

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Another original soup that should be served with toasted bread is almond soup with croutons. As for the origin of this dish, one can clearly catch the Spanish culinary notes and gastronomic motives. Almonds create a truly delicious combination with meat broth, garlic, spices and herbs.

It can be served both in a deep plate and in a pot. Choose the latter option if you want to create a festive and cozy atmosphere. Add meat to almond soup if desired.

Ingredients:

• Almonds (raw) 1 cup
• Meat broth 2.5-3 cups
• Bread with bran 3 slices
• Garlic 3 cloves
• Parsley 1 bunch
• Turmeric 1/4 tsp
• Spicy herbs (dry mix) 1 tsp
• Olive oil to taste
• Salt to taste
• Black ground pepper to taste

How to make almond soup with croutons:

Cut the crusts off the bread and cut into cubes.

Heat a small amount in a frying pan. olive oil, lay out the bread cubes and fry on both sides until golden brown. Set the croutons aside.

Grind a third of the almonds in a blender. Peel the garlic and chop it too, but by hand.

Fry the remaining almonds with garlic in a preheated pan in a large amount of olive oil for about 2 minutes.

Add parsley to the hot broth and send the pan to the stove. Bring to a boil.

Add garlic almonds, dry mix herbs, turmeric, salt, pepper and cook until tender for another 20 minutes.

Lay some of the croutons on the bottom of the dish. Pour the soup into a bowl. Top with remaining croutons.

Enjoy your meal!

Jamie isn't quite sure where he got the inspiration for this recipe - he thinks it was actually when he was making focaccia that was really sweet caramelized garlic and almonds. Thanks to the ingredients used, the Spanish style is felt here - take it as if you have gathered a bunch of old friends together and organized a good party. Oliver's mom's first reaction to this dish was, "Oh my God, there's a lot of garlic in here, you're going to smell!", but don't let the amount put you off. A sweet divine taste awaits you.

1 Roast the peeled garlic in an oven preheated to 180°C for about half an hour until soft to the touch.

2 Meanwhile, take a large saucepan and slowly sauté the white onion in 4 tablespoons of olive oil for about 10 minutes until soft and translucent.

3 Add cream and broth, bring to a boil and simmer for 10 minutes while waiting for your garlic. Remove the garlic from the oven and let it cool slightly. Mix it with soup.

4 Remove the crust from the ciabatta, tear the bread into small pieces and toss into the soup.

5 Add the sherry vinegar (or wine vinegar), then let the soup simmer for another 5 minutes.

6 Lightly roast the almonds in the oven.

7 Blend the soup until smooth in a food processor with the toasted almonds. Season the soup with pepper and salt to taste. Then pour into large bowls.

8 Garnish the soup with a few orange slices, torn coriander and mint leaves, and drizzle with a little olive oil.

You can also mix the soup with some milk. There is also a similar recipe from Spain, where white grape slices are added to the soup - this contrasts very well with the garlic. The table can be served both hot and cold.