Sopa de Almendra

Introduction to Sopa de Almendra

Sopa de Almendra, or Almond Soup, is a traditional Spanish dish that hails from the region of Andalusia. It represents a perfect blend of simplicity and flavor, relying on the rich, nutty taste of almonds to create a comforting and nutritious dish. This soup has been a staple during festive occasions, particularly Christmas, due to its warm and hearty nature.

The origins of Sopa de Almendra can be traced back to influences from the Arabic cuisine which heavily utilizes almonds in both savory and sweet dishes. Over centuries, it has become an integral part of the Andalusian culinary tradition, with each region adding its unique twist to the classic recipe.

Ingredients

• Almonds - 200g, blanched and peeled
• Day-old Bread - 100g, cubed
• Garlic - 2 cloves, finely chopped
• Olive Oil - 3 tablespoons
• Chicken Broth or Vegetables Broth - 1 liter
• Milk - 200ml
• Salt - to taste
• White Pepper - a pinch
• Parsley - for garnish, finely chopped
• Saffron - a pinch (optional)

Preparation Steps

To begin making Sopa de Almendra, you will need to prepare all your ingredients ahead of time. This ensures a smooth cooking process and saves you time during the actual preparation.

Blanching the Almonds

Start by blanching the almonds if they are not already peeled. To do this, bring a pot of water to a boil. Add the almonds and let them boil for about one minute. Immediately drain and rinse the almonds with cold water. The skins should now peel off easily by pinching them between your fingers.

Preparing the Bread

Using day-old bread is essential for absorbing flavors without falling apart in the soup. Cut the bread into small cubes and set aside.

Cooking Process

Sautéing the Ingredients

In a large pot, heat the olive oil over medium heat. Add the finely chopped garlic and sauté until golden brown, being careful not to burn it, as this will add a bitter taste to the soup.

Creating the Base for the Soup

Add the cubed bread to the pot and stir well, coating the pieces in the olive oil and garlic mixture. Toast the bread slightly, then add the blanched almonds.

Pour in the broth, stirring occasionally, and bring to a gentle simmer. Add a pinch of saffron if using, to infuse the soup with a deep, rich hue.

Simmering and Blending

Allow the soup to simmer for 20 minutes, or until the almonds are tender, and the flavors have melded together. Carefully transfer the soup to a blender or use an immersion blender to puree the soup until smooth.

Final Touches

Return the soup to the pot and stir in the milk to achieve a creamy consistency. Season with salt and white pepper to taste.

Simmer the soup gently for another 5 minutes to heat the milk through, being careful not to bring it to a boil.

How to Enjoy Sopa de Almendra

Sopa de Almendra is best served hot, garnished with a sprinkle of fresh parsley. It pairs wonderfully with a side of crusty bread for dipping, enhancing the soup's rich and nutty flavor profile. This soup makes an excellent starter for a festive meal or can be enjoyed as a hearty main dish accompanied by a light salad.

For those who enjoy an extra touch of indulgence, a drizzle of high-quality olive oil just before serving can elevate the flavors to another level. This soothing and nutritious soup is a testament to the culinary heritage of Spain and a delightful way to bring warmth and comfort to any dining table.