Sopa De Almendras
|Olive oil||1 Tablespoon|
|Unbleached flour||1 Tablespoon|
|Chicken stock/Veal stock||2 Cup (32 tbs)|
|Blanched almonds||1 Cup (16 tbs), ground|
|Ground allspice||1⁄8 Teaspoon, freshly grated|
|Grated nutmeg||1⁄8 Teaspoon|
|Ground thyme||1⁄4 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Slivered blanched almonds||1⁄4 Cup (4 tbs)|
Heat oil, add flour and cook, stirring, 3 minutes.
Gradually add stock; cook and stir until smooth and slightly thickened.
Add ground almonds and seasonings; cover, bring to boil, lower heat and simmer gently 30 minutes.
Strain, forcing as much pulp through sieve as possible.
Add milk, heat and adjust seasonings to taste.
Garnish with slivered almonds that have been dusted with pimenton.