Also known as “Cebollada con Almendras”, an Andalusian recipe that I love. I cook sometimes with olive oil in stead of butter and serve it chilled, right out of the refrigerator on hot summer evenings.
- 40 g butter
- 2 large yellow onions, thinly sliced
- 1 garlic clove, finely chopped
- 1 pinch of saffron strands
- 50 g blanched almonds, toasted and finely ground
- 750 ml vegetable stock
- 50 ml dry sherry
- salt & freshly ground black pepper
- 2 tbs sliced almonds, toasted
- fresh parsley to garnish
Melt the butter in a heavy saucepan over a low heat to prevent it from burning. Add the onions and garlic, stirring frequently for 5-10 minutes until the onions are soft and translucent. Add the saffron and cook, uncovered, for 2-3 minutes. Add the ground almonds and cook, stirring continuously, for 2-3 minutes. Add the stock, sherry and salt and plenty of pepper. Bring it to the boil and then simmer gently for about 10 minutes.
Process the soup in a blender until smooth, then return it to the rinsed pan. Reheat slowly without allowing the soup to boil, stirring occasionally. Check the seasoning.
Scoop the soup into bowls, garnish with the toasted almonds and a little parsley and serve immediately with some fresh farmers bread.