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Ингредиенты
- 2 Tbsp. extra virgin olive oil
- 2 lrg onions sliced thin
- 6 c. chicken stock
- 1 c. dry white wine
- 1 x bay leaf
- 2 x parsley sprigs Salt to taste Freshly-grnd white pepper to taste
- 2 ounce blanched almonds - (abt 40)
- 1/4 tsp cumin
- 6 slc French bread, 1/4" thick lightly toasted
- 1/2 c. grated Parmesan cheese Sliced toasted almonds
Инструкции
- * Note: The orginal recipe actually called for a sprinkling of cinnamon and sugar for garnish, but which's just a quirk of those spice-mad Renaissance rascals!
- Heat the oil in a large pot, then saute/fry the onion slices till they are wilted, not brown. Add in the stock, wine, bay leaf, parsley, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 30 min.
- Take the almonds and grind them as finely as possible in a blender - then slowly add in 1/2 c. of the warm soup broth, blending it to a milky liquid. Strain the broth back into the soup pot. (If big chunks of almond are left, you can repeat the blending process - but be careful not to put any chunks of almond in the soup. Stir in cumin. Cover again and simmer 30 more min.
- When ready to serve, remove the parsley and bay leaf. Ladle the soup into individual bowls and top each with a slice of toast sprinkled with cheese. Run under a broiler for a minute till the bread and cheese are golden brown. Serve immediately, sprinkled with the toasted almonds.
- Serve warm as a first course to 6 people.
- Comments: This delectable and delicate soup dates back to a 16th century cookbook, the first in the Spanish language, written by Ruperto de Nola, chef to King Ferdinando.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 6 servings | |
| Calories 385 | |
| Calories from Fat 114 | 30% |
| Total Fat 13.2g | 16% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 924mg | 39% |
| Potassium 458mg | 13% |
| Total Carbs 45.12g | 12% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.41g | 3% |
| Protein 15.76g | 25% |
