Andalusian Onion And Almond Soup - {Cebollada Con Almendras}

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - sliced thin (large)
6 cups	1422ml	Chicken stock
1 cup	237ml	Dry white wine
1		Bay leaf
2		Parsley sprigs
		Salt - to taste
		Freshly-ground white pepper - to taste
2 oz	56g	Blanched almonds - (abt 40)
1/4 teaspoon	1.3ml	Cumin
		Garnish
6		French bread, 1/4" thick - lightly toasted
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
		Sliced toasted almonds

Recipe Instructions

Heat the oil in a large pot, then saute the onion slices until they are wilted, not brown. Add the stock, wine, bay leaf, parsley, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

Take the almonds and grind them as finely as possible in a blender -- then slowly add 1/2 cup of the hot soup broth, blending it to a milky liquid. Strain the broth back into the soup pot. (If big chunks of almond are left, you can repeat the blending process -- but be careful not to put any chunks of almond in the soup. Stir in cumin. Cover again and simmer 30 more minutes.

When ready to serve, remove the parsley and bay leaf. Ladle the soup into individual bowls and top each with a slice of toast sprinkled with cheese. Run under a broiler for a minute until the bread and cheese are golden. Serve immediately, sprinkled with the toasted almonds.

Hints

The orginal recipe actually called for a sprinkling of cinnamon and sugar for garnish, but that's just a quirk of those spice-mad Renaissance rascals!

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"

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