Sopa Castilla la Vieja( Almond Soup)
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
consomme
10.5 ounce cans, condensed |
* |
| 3 | each |
water
soup cans full |
*
|
| ½ | cup |
almonds
blanched, ground |
|
| 1 | tablespoon |
olive oil
|
|
| 3 | slices |
bread
toasted, cut into 1inch strips |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
almonds
toasted, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
consomme
10.5 ounce cans, condensed |
* |
| 3 | each |
water
soup cans full |
*
|
| 118 | ml |
almonds
blanched, ground |
|
| 15 | ml |
olive oil
|
|
| 3 | slices |
bread
toasted, cut into 1inch strips |
|
| 79 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
almonds
toasted, sliced |
|
Directions
Heat consomme and water.
Mix almonds and oil and add to soup.
Beat until well blended.
Spoon soup into individual heat-proof bowls.
Top bowls with toast strips.
Sprinkle with cheese.
Broil until cheese is golden.
Sprinkle with sliced almonds.
