Saturday, August 18, 2018

Spanish Almond Soup #SoupSaturdaySwappers

This pureed soup is smooth, creamy, satisfying and filled with flavors of the Mediterranean.

Join the members of Soup Saturday Swappers as we share soup and stew recipes featuring Almonds...
Welcome to this month's edition of Soup Saturday Swappers.  Each month we get together and share soup or stew recipes based on a theme chosen by one of our members.  This month, Sneha of Sneha's Recipe, invited us to make a "soup that contains almonds in any form. Almond flour, sliced almonds, roasted almonds, crushed almonds, almond milk".

I must admit that I was a little bit flabbergasted by this challenge.  I had never heard of an almond soup before.  I immediately jumped onto the internet and started nosing around.  If this sounds like something that you would enjoy, we are happy to include you in our group.  We post the 3rd Saturday of each month.  Just leave a message in the comments below with your email and blog name and I will be happy to send you an invitation.

I was very surprised how many different almond soups showed up when doing that internet search.  Holy Cow, I have said it before and I will say it again....I must live under a rock.  How did I never hear about almond soup before now?

The recipe I finally decided on was a Spanish Almond Soup found in, the now defunct, Gourmet Magazine.  In this recipe you start with blanched almonds and cook them to a crispy golden brown.

Then you crisp up some cubed bread with parsley, garlic and saffron in the same pan.  When the croutons are golden brown and perfectly flavored, remove about a third of them and set aside as garnish.

Place the remaining croutons into a heavy duty blender with the toasted almonds and some chicken broth.  Puree until smooth. Transfer this back into a soup pot, add some water and heat.  Taste, season with salt and pepper, and serve with a couple of the croutons as garnish.

You will find my recipe at the bottom of this post but first let's take a look at what soups/stews the others created featuring Almonds.

#soup, #soupswappers, #almonds, #spanish, #Mediterranean, #quick
Soups, Starters, Appetizers
Yield: 8 servingsPin it

Spanish Almond Soup

This pureed soup is smooth, creamy, satisfying and filled with flavors of the Mediterranean.
prep time: 10 minscook time: 15 minstotal time: 25 mins


1/4 c. extra virgin olive oil
1 c. blanched almonds slices
4 c. bread cubes, about 1/2" dice, from a baguette
1/4 c. chopped, flat leaf parsley
4 cloves, garlic, minced
1/2 t. saffron threads
4 c. chicken broth
4 c. water
salt to taste


Heat oil in a large, heavy soup pot, over medium high heat.  Add the almonds and cook, stirring constantly, until golden brown and toasted.  This happens quickly, about a minute or two.  Transfer almond slices to a blender.

To the same skillet, add the bread, parsley, garlic and saffron.  Stir to coat and cook, stirring, until golden brown and toasted.  Transfer this mixture to the blender, reserving some for garnish.

Add the chicken broth to the blender and puree until smooth.  Return the puree to the cooking pot and thin with the water.  Simmer, stirring occasionally until slightly thickened, about 5 minutes.  Serve garnished with the reserved croutons.


adapted from a recipe found in Gourmet Magazine
Created using The Recipes Generator


  1. I had the same thoughts about almonds and soup. It was an adventure but it appears that it was a success!

  2. I was a little worried at first too. Both of our soups are Spanish. Maybe almonds in soup is a "thing" there!

  3. Those Spaniards growing all those Marcona almonds! I'd never really thought about almonds and Spain until Trader Joe's started bring them in. Your soup looks lovely and smooth Wendy. And I love that these events get us thinking outside of the box occasionally! I love expanding the repertoire.

    1. Me too Sue. One of my favorite reasons for joining in these groups.

  4. A delicious Spanish soup, looks so easy to prepare.


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