This Creamy Almond Soup, known in Spain as Guisaíllo de Almendras, is filled with flavors, made with just a handful of ingredients and all done in about 30 minutes. Serve it as a starter or even as a side dish, next to some grilled fish and a crusty baguette.
What gives this soup that beautiful creamy goodness is the mixture of slices of baguette, garlic and almonds that are fried in olive oil. I used a hand-held blender to puree the ingredients, but you can also use a food processor, stand-up blender or even a nutribullet.
For the almonds, I used blanched almonds. But you can use almonds with skins on if you like. Either way, when you fry the almonds, you want them lightly browned. If you brown them too much, they will have a bitter flavor.
TIPS & TRICKS to Make this Recipe: You can serve this soup warm, at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
GOLDEN SAFFRON
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Watch the Video Below on How to Make this Creamy Almond Soup
Creamy Spanish Almond Soup | Guisaillo de Almendras
Ingredients
- 2 cage-free organic eggs
- 4 tbsp extra virgin olive oil 60 ml
- 4 slices baguette 1/2 inch / 1.25 cm thick each
- 2 slices baguette 1 inch / 2.50 cm thick each
- 5 cloves garlic
- 1/3 cup blanched almonds 50 grams
- 3 cups vegetable broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 1/2 tsp dried thyme .50 grams
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Add the eggs into a sauce pan, fill with water, just enough to cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs
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In the meantime, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
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While the oil is heating, cut the 4 slices of baguette into small cubes
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Add the cubes of bread into the hot fry pan, mix together, then mix every 1 minute so they all evenly fry, after 4 to 5 minutes and the pieces of bread are golden fried, remove from the pan and set aside
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Using the same pan with the same heat, add in another 2 tbsp (30 ml) extra virgin olive oil, then immediately add in the 2 slices of baguette, the cloves of garlic (skins removed) and the blanched almonds, fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the pan and set aside
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Once again, using the same pan with the same heat, add in the vegetable broth, along with the saffron and dried thyme, gently mix together
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While the broth is heating up, add the fried slices of baguette, garlic and almonds into a tall plastic cylinder, along with 1/2 cup (120 ml) water and season generously with sea salt & black pepper, using a hand blender, mix the ingredients until you get a thick puree, you can also use a food processor, stand up blender or a nutribullet
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Once the broth comes to a boil, add in the almond puree, gently mix together until well mixed, then whisk the ingredients to remove any lumps and end up with a smooth creamy texture, simmer for 10 minutes, then remove from the heat
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Transfer into shallow bowls, garnish with the hard boiled eggs cut into quarters, a small handful of the fried cubes of bread and some fresh parsley, serve warm, at room temperature or even chilled, it will hold for up 3 to 4 days in the fridge, enjoy!
Recipe Notes
Get the Golden Saffron I used to make this Recipe
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Ramya
Cant wait to make this soon for me i never had creamy almond soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
30 . Jun . 2024Spain on a Fork
Appreciate the comment Ramya! Much love 🙂
02 . Jul . 2024