📝 About This Recipe
Tracing its roots to the Moorish influence in Medieval Spain, Sopa de Almendras is a luxurious, silky soup that balances the nuttiness of toasted almonds with a delicate aromatic base. This traditional Castilian treasure is often served during festive occasions, offering a sophisticated interplay of creamy textures and warm, earthy flavors. It is a testament to the simplicity of Spanish rural cooking, elevated to an elegant art form through the use of high-quality saffron and Marcona almonds.
🥗 Ingredients
The Nut Base
- 250 grams Raw Marcona Almonds (blanched and peeled)
- 2 slices Sourdough Bread (crusts removed, day-old preferred)
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina variety)
Aromatics and Liquid
- 4 pieces Garlic Cloves (thinly sliced)
- 1 large Leek (white part only, finely chopped)
- 1.2 liters Chicken or Vegetable Stock (low sodium, high quality)
- 60 ml Dry Sherry (Fino or Manzanilla) (adds essential acidity and depth)
- 1 pinch Saffron Threads (toasted and crushed)
- 100 ml Heavy Cream (optional, for extra silkiness)
Seasoning and Garnish
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon White Pepper (freshly ground)
- 2 tablespoons Slivered Almonds (lightly toasted for garnish)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 pinch Smoked Paprika (Pimentón de la Vera) (for a dusting of color)
👨🍳 Instructions
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1
Begin by heating 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot over medium heat.
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2
Add the blanched almonds to the pot. Sauté them for 3-5 minutes, stirring constantly, until they turn a light golden brown and smell fragrant. Do not let them burn, as this will make the soup bitter.
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3
Remove the toasted almonds with a slotted spoon and set them aside on a plate lined with paper towels.
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4
In the same oil, fry the slices of bread until golden and crisp on both sides. Remove and set aside with the almonds.
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5
Add the remaining 2 tablespoons of oil to the pot. Sauté the sliced garlic and chopped leeks over medium-low heat for about 6-8 minutes until soft and translucent, but not browned.
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6
Deglaze the pot by pouring in the dry Sherry. Use a wooden spoon to scrape up any flavorful bits from the bottom. Let the alcohol simmer for 2 minutes.
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7
In a small mortar and pestle, crush the toasted saffron threads with a tiny pinch of salt. Add a tablespoon of warm stock to the mortar to release the color and aroma.
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8
Place the toasted almonds, fried bread, and the sautéed garlic/leek mixture into a high-speed blender. Add 500ml of the stock.
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9
Blend on high speed until the mixture is completely smooth and creamy. For an ultra-fine texture, you can pass this mixture through a fine-mesh sieve back into the pot.
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10
Stir in the remaining stock and the saffron liquid. Bring the soup to a very gentle simmer over medium-low heat.
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11
Cook for 15 minutes, stirring occasionally to prevent the almond solids from sticking to the bottom. The soup will naturally thicken.
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12
Stir in the heavy cream (if using) and season with sea salt and white pepper. Taste and adjust seasoning as needed.
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13
Ladle the hot soup into warmed bowls. Garnish with toasted slivered almonds, a sprinkle of chives, and a tiny dusting of smoked paprika.
💡 Chef's Tips
Always use blanched (skinless) almonds to ensure the soup remains a beautiful creamy white color. If the soup becomes too thick upon standing, thin it out with a splash of warm stock or water before serving. For a vegan version, substitute the chicken stock with a light vegetable broth and omit the heavy cream. Be careful not to boil the soup vigorously once the almonds are blended in, as the oils can separate and affect the texture. Toast your saffron threads briefly in a dry pan before crushing to maximize their floral aroma and golden hue.
🍽️ Serving Suggestions
Pair with a chilled glass of Manzanilla Sherry to complement the nutty notes of the soup. Serve alongside 'Pan con Tomate' (Spanish tomato bread) for a rustic contrast in textures. A side of Jamón Ibérico or crispy Serrano ham bits makes an excellent salty topping. Follow this rich soup with a light main course like grilled sea bass or a simple green salad. For a festive touch, garnish with a few pomegranate seeds for a burst of color and acidity.