Sopa Castilla la Vieja( Almond Soup)

This elegant soup from Spain’s Old Castile region proves that a handful of almonds and good broth can become something truly special.

Ground blanched almonds get blended with olive oil into warm consomme, creating a nutty, silky base with surprising depth. The soup gets ladled into individual heat-proof bowls, topped with strips of toast, and showered with grated Parmesan before a quick trip under the broiler.

The cheese melts and browns into a golden crust while the toast soaks up the almond broth underneath. A final scattering of toasted sliced almonds adds crunch to every spoonful.

It’s the kind of rustic Spanish cooking that feels refined without trying too hard.

Kitchen Tips

• Grind the blanched almonds as fine as possible. Coarse pieces won’t blend smoothly into the consomme and you’ll get a grainy texture.
• Use heat-proof bowls or ramekins that can go under the broiler safely. Ceramic crocks work best for this style of presentation.
• Watch closely under the broiler. The Parmesan goes from golden to scorched in seconds, so stay close and pull them out the moment the cheese bubbles and colors.