ALMOND SHERRY SOUP
2½ tablespoons butter
15 saffron threads
¼ pound blanched or slivered 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 teaspoons slivered almonds
2 tablespoons fresh parsley
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 slivered almonds and parsley.
1) There have been documented instances of the heavens raining fish. This sounds pretty exciting, especially if I needed an expensive fish for a gourmet meal and the nearest supermarket that carries it is an hour away. I would like it even better if the clouds rained Almond Sherry Soup. Well, why not? I’d be out their with buckets, I can tell you. Wear a raincoat.
– Paul De Lancey, The Comic Chef, Ph.D.
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