Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, spanish almond & onion soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Spanish Almond & Onion Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Spanish Almond & Onion Soup is something which I have loved my entire life. They’re nice and they look wonderful.
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To begin with this particular recipe, we have to prepare a few components. You can have spanish almond & onion soup using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Spanish Almond & Onion Soup:
- Prepare 2 large white onions, thinly sliced
- Take 2 tbsp olive oil
- Prepare 1 garlic clove, finely chopped
- Get 50 g ground almonds
- Get Pinch saffron
- Get 750 mls veg (or chicken) stock
- Get 1/2 tsp paprika
- Take 3 tbsp sherry
- Get 1/2 tsp salt
You can easily double the recipe, if needed. If you do, use a larger springform pan. Traditionally, the top of the cake is dusted generously with powdered sugar. Only a small number of the world's almonds come from Spain, but Spanish almond are known for their unique profiles and excellent, natural cultivation processes.
Steps to make Spanish Almond & Onion Soup:
- In a large non stick saucepan, add your ground almonds with no oil and heat over a medium heat stirring regularly. Allow the almonds to toast a golden brown. When they are the colour of sand, top them out into a bowl and set aside.
- Add your olive oil to the same pan and then add your onions and garlic. Stir over a medium heat for about 20 mins until the my are soft and translucent. Don’t let them brown at all.
- Add the saffron, stir and cook for a few minutes, then add the almonds, stock, paprika, sherry and salt. Simmer for 20 minutes.
- Allow to cool then blend until it’s really super smooth. Sprinkle with paprika and serve. In summer I like this served just slightly warm but you eat it hot or iced if you prefer.
European regulations do not require almonds to be pasteurized, so the almonds of all varieties maintain a more natural texture and flavor. spanish almond cake. Tip: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sautéed in oil and lightly salted when you get them. This Spanish almond cake is a vegan version of the traditional Tarta de Santiago from Galicia.
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