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
is my submission for the German Event.
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Almond Soup with Chorizo Oil|
|2||Shallots, peeled, cubed|
|some||Chili rings, to taste|
|1||stalk||Celery, 50 grams, cut in small cubes|
|*||Christian Rach – Das Kochgesetzbuch*
|Edited *RK* 01/16/2009 by|
|Eva Ohrem 22.02.2021 **|
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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** 21.02.2021 http://deichrunnerskueche.de/2009/01/mandelsuppe-mit-chorizooel.html not longer available