Toasted Almond Soup the Inn At Long Last
Submitted by trevstull
Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThis velvety almond soup comes from The Inn At Long Last in Vermont, and it’s the kind of refined first course that makes guests lean in after the first sip. Blanched almonds and rice simmer together in stock, then get pureed with sauteed onion, garlic, almond paste, and sherry into a silky, nutty base. A thread of orange zest and evaporated skim milk lighten it just enough.
The almond flavor comes from three sources: blanched almonds cooked in the broth, almond paste whisked into the onion mixture, and toasted almonds as a crunchy garnish. That layering gives the soup a depth that a single source of almond can’t match.
Rice serves as the thickener instead of cream or flour. It dissolves into the puree and gives the soup body without heaviness. The double straining step (food processor then food mill) is what makes this restaurant-smooth.
Chef Tips
- Whisk the almond paste in off the heat, crumbling it in small pieces. It clumps if added all at once and takes forever to smooth out.
- Puree thoroughly, then strain through a food mill or fine mesh sieve. Skipping the straining step leaves a grainy texture.
- Serve in small cups, not full bowls. This is rich and concentrated. A little goes a long way.
- Garnish with toasted almonds and a wisp of orange zest right before serving for the best visual impact and crunch.
Variations
- Use vegetable broth instead of chicken stock for a vegetarian version.
- Add a pinch of smoked paprika to each cup for a Spanish-influenced twist.
- Swap sherry for Madeira for a slightly sweeter, more complex flavor.
Ingredients
Directions
- Spray a large soup pot with Pam. Add the stock and bring to a boil.
Turn down the heat to medium-low, and add the rice and blanced almonds.
Cover and let cook slowly for 30 minutes.
- Meanwhile, spray a 10-inch skillet with Pam, and in it melt the butter over medium heat.
Add the onion, and sauté until it starts to soften, about 3½ minutes.
Lower the heat slightly, and add the garlic.
Continue cooking, stirring constantly, to soften the garlic for about 20 seconds.
Stir in the sherry, then crumble in the almond paste a bit at a time.
Remove the skillet from the heat, and whisk well to smooth it out.
- Lower the heat under the stock to the barest possible simmer.
Add the onion mixture, the orange zest, and evaporated skim milk.
Let cook to blend flavors, 10 minutes more.
- Purée the soup, in batches, in a food processor, then put through a food-mill or power strainer.
Season to taste with salt and white pepper.
- Reheat just before serving, and serve, very hot, in small cups.
Garnish soup with toasted almonds and the merest bit of orange zest
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