Spanish Onion and Almond Soup
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Method

1)Heat the olive oil in a large saucepan.
2)Sauté the chopped onion, garlic and leek for 10 minutes or until softened.
3)Add the stock, ground almonds and sherry. Bring to the boil and simmer for 10 minutes.
4)Take 3 ladles of the soup and liquidise for a semi-pureed consistency.
5)Season well with salt and freshly ground black pepper.
To serve the stylish way:
Serve in individual bowls with a scattering of toasted almonds and a dusting of freshly chopped parsley.
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cook: Soup

Spanish Onion and Almond Soup

Once again, the joys of Pesach are here again. What are we going to make? Do we have enough crockery all those extra guests coming over? Where are my Pesach recipes from last year? How can I make Pesach special this year? Perhaps these are Four Questions from a domestic point of view!

Soup is always a good starter for entertaining not only is it simple to prepare but simple to serve. This is a delicious fresh tasting soup with all the flavours of Spain captured in a single ladle. This recipe has a slightly chunky consistency but if your family prefer smooth soups liquidise it all.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 6- 8

Ingredients:

2 Spanish onions – peeled and sliced
4 cloves of garlic – peeled and finely chopped
2 tablespoons– olive oil
2 large leeks – trimmed and sliced
55g (2 oz) ground almonds
3 tablespoons – Kosher for Pesach Sherry
1.2 litres (2 pints) vegetable stock
Salt and freshly ground black pepper

Garnish
30g (1 oz) Whole toasted almonds
1 Bunch of parsley – roughly chopped
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please call Denise on 01923 836 456 or email denise@jewishcookery.com.

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