Name: Spanish Almond Onion Soup
Ingredients: 2 tb Olive oil; 4 c Sliced onions; 1/2 c Blanched whole almonds; toasted *; 29 oz Low sodium chicken broth; 3/4 c Dry white wine; 1 Bay leaf; 1 ts Ground cumin; Salt and pepper; to taste; 4 sl French bread; toasted; 1/4 c Grated Parmesan cheese; 2 tb Sliced almonds; toasted *

If we would therefore behave like good soldiers of Jesus Christ, we must be always on our guard, and never pretend to lay down our spiritual weapons of prayer and watching, till our warfare is ended by death; for if we do, our spiritual foe will quickly prevail against us. What if he has left us? It is only for a season; yet in a little while, and, like a roaring lion, with double fury, he will break out upon us again. Satan is such a evil enemy, that he seldom leaves us after the first attack. As he followed our blessed Lord with one temptation after another, so will he treat the Lord's servants. And the reason why he sometimes does not renew his attacks, is because God knows our weaknesses and at times are unable to bear an attack. Sometimes the pause in the temptations come because our adversary thinks it is better to assault us at a more convenient season.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Spanish	Almonds, Soups, Starters	4	Servings

INGREDIENTS

2	tb	Olive oil
4	c	Sliced onions
1/2	c	Blanched whole almonds; toasted *
29	oz	Low sodium chicken broth
3/4	c	Dry white wine
1		Bay leaf
1	ts	Ground cumin
		Salt and pepper; to taste
4	sl	French bread; toasted
1/4	c	Grated Parmesan cheese
2	tb	Sliced almonds; toasted *

INSTRUCTIONS

Heat oil in 3-quart saucepan over medium heat. Add onions; cook and stir
until transparent, about 10 minutes. Meanwhile, in container of blender
grind 1/2 cup whole almonds until very fine; add 1 cup of the broth and
blend until very smooth. Add almond mixture to onions with the remaining
broth, the wine and bay leaf. Bring to simmering, cover and cook 20
minutes. Add cumin; simmer 10 minutes longer. Heat broiler. Season soup
with salt and pepper. To serve, ladle soup into 4 oven proof individual
bowls. Top each with a slice of toast and sprinkle with 1 tablespoon
cheese. Place on baking sheet and set on rack about 5 inches below broiler.
Broil, watching closely, just until lightly browned, about 20 to 30
seconds. Garnish with sliced almonds. Serve immediately.
Servings: 4 (1 1/4 cups each)
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
(PER SERVING: 420 Calories; 25 g Fat; 4 mg Cholesterol; 290 mg Sodium; 33 g
Carbohydrate; 7 g Fiber; 13 g Protein.)
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <[email protected]> on Apr 08,
1998

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