ALMOND SHERRY SOUP
2½ tablespoons butter
15 saffron threads
¼ pound blanched almonds
2 eggs yolks
3 cups chicken stock
3 tablespoons sherry
¼ teaspoon nutmeg
⅛ teaspoon pepper
¼ teaspoon salt
½ teaspoon Spanish paprika or paprika
½ cup cream
2 tablespoons fresh parsley
2 teaspoons slivered almonds
spice grinder or food processor
Serves 5. Takes 1 hour.
Mince onion. Melt butter in pan using low-medium heat. Add onion. Simmer at low-medium heat for 8 minutes or until onion softens and turns yellow. Stir frequently. Add saffron. Simmer at low-medium heat for 3 minutes. Stir occasionally. Add blanched almonds to pan. Toast by using medium-high heat until almonds start to brown. Grind toasted almonds until they become a paste. Add almond paste, egg yolks, and minced onion to mixing bowl. Mix with fork until you a well blended almond/egg/onion paste.
Add chicken stock, sherry, nutmeg, pepper, salt, and Spanish paprika to pot. Bring to boil using high heat. Stir occasionally. Reduce heat to low-medium and add cream. Gradually add almond/egg/onion paste. Stir until well blended. Simmer at low-medium heat for 10 minutes. Stir occasionally. While soup simmers, mince parsley. Garnish soup with parsley and slivered almonds.
1) Last year, culinary archeologists found this painting in the Rohoño cave near Valencia, Spain. They believe it depicts a caveman giving thanks to the gods for raining down tasty almond sherry soup. (See the soup bowls at the bottom.) Conventional archeologists disagree. Prehistorians are a fractious lot. But you know, this soup is from Spain. So maybe.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.