Cream Of Almond Soup Recipes

SPANISH ALMOND SOUP

Steps:

• Put the almonds, garlic, and water into a high speed blender or food processor. Note: A Vitamix blender is ideal for this soup because it will pulverize it completely smooth. If your machine is not as strong you may want to strain your soup through cheesecloth or a fine mesh strainer. Start the machine on low, then move to high and puree until it becomes a smooth creamy liquid, this won't take long.
• Add the bread and puree again until smooth.
• Stir in the oil, vinegar, and seasonings to taste. Refrigerate the soup in an airtight container for at least two hours before serving. Give it a stir before ladling into small bowls.

CREAMY CILANTRO AND ALMOND SOUP

Steps:

• Combine 2 cups broth, 2 cups cilantro, parsley, cream cheese, and almonds in blender; blend until smooth. Heat 4 1/2 cups broth in large saucepan. Whisk in herb-cheese mixture and marjoram. Simmer 25 minutes to blend flavors. Transfer 1 cup soup and remaining 2 cups cilantro to blender; puree until smooth. Add puree to soup in pan. Season with salt and pepper. Bring soup to simmer, thinning with more broth if desired.

CREAM OF ALMOND SOUP

Steps:

• Heat chicken broth over medium heat and then add almond paste and chopped almonds to it.
• Cover and bring to a boil.
• Lower the heat and simmer this mixture for 30 minutes.
• Separate your three eggs and discard whites. Beat a small amount of the hot broth into the egg yokes being sure to add the broth slowly or you will set the yokes.
• Reduce the heat to low and add your egg/broth mixture to your stock pot of broth. Add it slowly and whisk it well.
• Add heavy whipping cream and remaining ingredients and whisk soup until it thickens slightly.
• DO NOT BOIL!!!! This soup can be served hot or cold. Top with sliced almonds for a nice flair