Name: Spanish Almond-Onion Soup
Ingredients: 2 tablespoons olive oil; 4 cups sliced onions; 1/2 cup Mandelin Natural Almond Flour Dry Roasted; 2 cans (14 ½ oz. each) reduced sodium chicken broth; 3/4 cup dry white wine; 1 bay leaf; 1 teaspoon ground cumin; Salt and pepper to taste; 4 slices French bread, toasted; 1/4 cup grated Parmesan cheese; 2 tablespoons Mandelin Blanched Sliced Almonds, toasted, for garnish

A fragrant, delicate soup made with freshly toasted blanched almonds.

Spanish Almond-Onion Soup

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Ingredients

2 tablespoons olive oil
4 cups sliced onions
1/2 cup Mandelin Natural Almond Flour Dry Roasted
2 cans (14 ½ oz. each) reduced sodium chicken broth
3/4 cup dry white wine
1 bay leaf
1 teaspoon ground cumin
Salt and pepper to taste
4 slices French bread, toasted
1/4 cup grated Parmesan cheese
2 tablespoons Mandelin Blanched Sliced Almonds, toasted, for garnish

Directions

Heat oil in 3-quart saucepan over medium heat. Add onions; cook and stir until transparent, about 10 minutes.
In a bowl or blender, mix together almond flour and 1 cup of the broth until very smooth.
Add almond mixture to onions with the remaining broth, the wine and bay leaf. Bring to simmering, cover and cook 20 minutes.
Add cumin; simmer 10 minutes longer.
Heat broiler. Season with salt and pepper.
To serve, ladle soup into 4 ovenproof individual bowls. Top each with a slice of toast and sprinkle with 1 tablespoon cheese. Place on baking sheet and set on rack about 5 inches below broiler. Broil, watching closely, just until lightly browned, about 20 to 30 seconds. Garnish with sliced almonds. Serve immediately.

Recipe Note

Almond Board of California