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Sopa De Almendras

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Ingredients
  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
  Salt 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Slivered blanched almonds 1⁄4 Cup (4 tbs)
  Pimiento 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Nut

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1653 Calories from Fat 1075

% Daily Value*

Total Fat 124 g191.3%

Saturated Fat 18.9 g94.6%

Trans Fat 0 g

Cholesterol 59.6 mg19.9%

Sodium 1404.4 mg58.5%

Total Carbohydrates 89 g29.6%

Dietary Fiber 19.3 g77%

Sugars 39.9 g

Protein 66 g132.5%

Vitamin A 12.1% Vitamin C 6.6%

Calcium 93% Iron 55.4%

*Based on a 2000 Calorie diet

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Sopa De Almendras Recipe