White Almond Soup with Chili and Honey Almonds
Serves 4
1 tablespoon honey
1 teaspoon paprika powder
1/4 teaspoon chili powder
75 g almonds with skin
Fleur de Sel (coarse sea salt)
250 g potatoes
1 onion
4 garlic cloves
1 l vegetable broth
100 ml heavy cream
200 ml white whine
200 g grounded almonds
Freshly ground black pepper
Freshly grated nutmeg
1-2 teaspoons almond oil
1 teaspoon paprika powder
1/4 teaspoon chili powder
75 g almonds with skin
Fleur de Sel (coarse sea salt)
250 g potatoes
1 onion
4 garlic cloves
1 l vegetable broth
100 ml heavy cream
200 ml white whine
200 g grounded almonds
Freshly ground black pepper
Freshly grated nutmeg
1-2 teaspoons almond oil
For the chili almonds, heat 50 ml of water, honey, 1 tablespoon of paprika powder, 1/4 tablespoon chili powder. Cook almonds in the mixture until all the liquid has evaporated.
Let cool on a plate and sprinkle with Fleur de Sel.
For the soup, peel and cube the potatoes, then put them in cold water. Peel and cube the onion. Peel and mince garlic cloves.
Heat oil in a pot, and sauté onion, garlic and potatoes. Douse with vegetable broth, creme and white wine. Add almonds and cook covered on medium heat for 20 minutes. Add salt, pepper and nutmeg to taste. Pureé the the soup with a hand blender. Serve drizzled with almond oil and chili almonds.
Let cool on a plate and sprinkle with Fleur de Sel.
For the soup, peel and cube the potatoes, then put them in cold water. Peel and cube the onion. Peel and mince garlic cloves.
Heat oil in a pot, and sauté onion, garlic and potatoes. Douse with vegetable broth, creme and white wine. Add almonds and cook covered on medium heat for 20 minutes. Add salt, pepper and nutmeg to taste. Pureé the the soup with a hand blender. Serve drizzled with almond oil and chili almonds.