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Sopa De Almendras

Meal.Mates's picture
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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