Soup with almonds and green beans
2 servings
30 minutes
Almond and green bean soup is a delicate and aromatic dish from Italian cuisine, combining a velvety texture with exquisite flavor. This soup draws inspiration from Mediterranean traditions, using fresh vegetables, nuts, and fragrant herbs. Crispy roasted almonds add a delicate nutty note, while cream adds softness and richness. Green beans bring freshness and a light sweetness, while cilantro adds brightness and spiciness. Perfect for a light lunch or dinner, it can be served as a standalone dish or complemented with crispy bread. With its rich flavor profile and healthy ingredients, this soup is an excellent choice for gourmets who appreciate the balance of taste and health.
1
Peel and finely chop the onion, carrot, and garlic; dice the celery; separate the cilantro leaves from the stems and finely chop the stems.
- Carrot: 100 g
- Garlic: 2 cloves
- Shallot: 50 g
- Celery stalk: 60 g
- Cilantro: 10 g
2
Heat olive oil in a pan, add celery, onion, garlic, and carrot, and sauté over medium heat for 3 minutes.
- Celery stalk: 60 g
- Shallot: 50 g
- Garlic: 2 cloves
- Carrot: 100 g
3
Add the beans, season with salt and pepper, and continue to simmer over medium heat for 2 minutes.
- Green beans: 200 g
4
Bring the broth to a boil, add the contents of the pan, cover with a lid, and simmer for 10 minutes on low heat.
- Vegetable broth: 15 ml
5
Roast the almonds over medium heat for 1.5 minutes; grind them with cilantro stems, add to the finished soup, and mix.
- Almond: 60 g
- Cilantro: 10 g
6
Blend the soup with a blender so that small pieces remain, season with salt and pepper, add cream, mix and heat over medium heat for 1 minute.
- Cream: 40 ml
7
Pour the soup into bowls and garnish with cilantro leaves.
- Cilantro: 10 g
