ALMOND SOUP (CHILLED)
Make and share this Almond Soup (Chilled) recipe from Food.com.
Provided by Boo Chef in West Te
Categories European
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Simmer the almonds and stock together for 20 minutes. Squeeze them hard through a clean, unstarched linen towel.
- Heat the oil over a very low heat in a heavy-bottomed pan. Stir in the flour away from the heat. Gradually add the strained almond stock and bring to the boil, stirring continuously to avoid lumping. Season lightly with salt and pepper and cook for a further 10 minutes over a low heat.
- Strain again through a fine sieve and put aside to cool in a bowl. Cover with an oiled paper cut to fit the surface area of the soup. (If you use a buttered paper, the butter will harden when the soup is cold.) When cold, transfer to the refrigerator and chill well.
- Before serving, whip the cream until the whisk leaves an obvious tail which takes a few seconds to subside. Fold the cream into the soup. Garnish with a sprinkling of fresh flaked almonds.
- An alternative and equally good way of making this soup is to put the stock and almonds through the blender. This will give you a slightly thicker soup than the original recipe, so have a little more clear chicken stock chilled and at the ready to thin it down if you so wish. The finished soup should well coat the back of a dessert-spoon-not a wooden spoon, as liquid clings too readily to the wood and is not a good indication of consistency.
Nutrition Facts : Calories 172.7, Fat 13.1, SaturatedFat 5.2, Cholesterol 26.4, Sodium 16.3, Carbohydrate 10.7, Fiber 1.5, Sugar 0.6, Protein 4.3
AJO BLANCO
Miriam's easy, chilled almond soup makes a refreshing starter and only has 4 ingredients for an authentic Spanish taste
Provided by miriamgonzlezdurntez
Categories Starter
Time 10m
Yield as a starter
Number Of Ingredients 4
Steps:
- Blend the ingredients together with 350ml water and 1 tsp salt.
- Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.
Nutrition Facts : Calories 265 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 8 grams protein, Sodium 0.8 milligram of sodium
CREAMY CHICKEN ALMOND SOUP
This is adapted from a soup served at one of our local restaurants - I decided to try to replicate it one day and ended up liking my version better than the restaurant's! It's excellent with some crusty bread and a fresh tossed salad.
Provided by sunflowerseed
Categories Chicken Breast
Time 1h15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
- Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat.
- Add tarragon, thyme and pepper; let simmer 10-15 minutes.
- If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
- Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
- Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.
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