| 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 <phannema@wizard.ucr.edu> on Apr 08,
1998
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