Souper Sunday: Almond Soup with Chorizo Oil

TWD This is my 10 th post for Debbie’s Souper Sunday

This month’s theme for a German blog event is „almonds„. Although we have still March, the weather is already April. First the sun is shining, than comes a thunder storm with snow. It is still too cool, just the right weather to serve a warming soup. The

Almond Soup with Chorizo Oil

Almond Soup with Chorizo Oil

is my submission for the German Event.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Almond Soup with Chorizo Oil
Categories: Soup, Almonds
Yield: 4 Servings

Ingredients

H ALMOND SOUP
5 tablesp.   Olive oil
200 grams   Almonds. flaked
2     Shallots, peeled, cubed
4-5 cloves   Garlic, chopped
1 stalk   Celery
  some   Chili rings, to taste
1 liter   Chicken stock
300 ml   Cream
      Salt
      Pepper
1-2 tablesp.   Lemon juice
H CHORIZO OIL
4 tablesp.   Olive oil
100 grams   Chorizo
1 stalk   Celery, 50 grams, cut in small cubes

Source

978-3941378032978-3941378032* Christian Rach – Das Kochgesetzbuch978-3941378032*
ISBN 978-3941378032
  Edited *RK* 01/16/2009 by
  Eva Ohrem

Directions

Warm 3 tblsp. olive oil in a sauce pan and toast the flakes almons. When they are lightly browned set aside.

Heat remaining olive oil and souté the vegetables until translucent.

Add almond flakes, chilies, chicken stock and bring to the boil. Simmer until the liquid is reduced about 1/2.

Cut choizo into small cubes. Heat olive oil in a pan, sauté celery and chorizo. The celery should be still firm to the bite.

Add cream to the soup, bring to the boil and blizz with a blender. Season to taste with salt, pepper and lemon juice.

Before serving reheat the soup, blizz until foamy and serve in individual bowls. Drizzle with chorizo oil. Serve remaining seperately.

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