White soup with almonds
4 servings
120 minutes
White almond soup is an exquisite dish of Spanish cuisine that combines the tenderness of chicken broth, the richness of almonds, and the sophistication of spices. Its history traces back to medieval Andalusia, where almonds were widely used in Moorish cooking. The broth gains a deep aroma from anchovies and herbs, while added ground almonds give the soup a velvety texture and nutty undertone. Light creamy notes from egg yolk and cream soften its flavor, making it warming and comforting. This soup not only delights the palate but also serves well as a light dinner or as a first course for festive gatherings. It is served warm, allowing one to enjoy its delicate creamy consistency and rich flavor that envelops with coziness and recalls Mediterranean culinary traditions.
1
Pour water into a pot (about two liters), add chopped chicken, ham (removing large fat pieces), rice, a quartered onion, anchovies, herbs, and coarsely chopped celery. Season with salt and pepper.
- Chicken: 0.5 piece
- Pork ham: 100 g
- Rice: 50 g
- Onion: 1 head
- Canned Anchovy Fillets: 2 pieces
- Fresh thyme: 2 stems
- Fresh tarragon: 2 stems
- Celery stalk: 3 stems
- Ground black pepper: to taste
- Salt: to taste
2
Loosely cover the pot with a lid, bring to a boil, and cook on low heat for an hour; the meat should be fully cooked, and the broth should become rich and aromatic.
3
Remove the meat from the broth (it can be used later for salad or eaten as is). Strain the broth through a sieve into another pot (the remnants of overcooked rice, celery, and others are no longer needed), cover with a lid, and place in the refrigerator overnight.
4
The next day, heat the broth over low heat (if it has thickened too much, dilute it with boiling water and stir). Add the ground almonds and mix well to avoid lumps.
- Ground almonds: 50 g
5
Bring the soup to a boil over low heat, cook for 10 minutes, and periodically remove the foam. The broth should noticeably lighten from the almonds. Strain into a clean pot through cheesecloth or a fine sieve.
6
Whisk the yolk with cream and add this mixture to the soup.
- Chicken egg: 1 piece
- Cream 20%: 140 ml
7
Heat the white soup but do not bring it to a boil. Serve warm.