Sopa de almendras – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Servings: Serves 4
Spain Servings: Serves 4Sopa de Almendras is a traditional Spanish soup that embodies the rich culinary history of Spain. Originating from the southern region of Andalusia, this almond soup is a celebration of the Moorish influence that has permeated Spanish cuisine for centuries. This creamy, nutty dish is often enjoyed during festive seasons, offering warmth and comfort through its beautifully balanced flavors.
Ingredients
- raw almonds – 1 cup / 140 g
- bread slices – 2 slices / 60 g
- garlic cloves – 2
- olive oil – 2 tbsp / 30 ml
- vegetable broth – 4 cups / 960 ml
- heavy cream – 1/2 cup / 120 ml
- salt – to taste
- ground black pepper – to taste
- saffron strands – a pinch
- chopped parsley – for garnish
Instructions
- Toast the raw almonds in a dry skillet over medium heat until golden, about 5-7 minutes. Let cool slightly.
- In the same skillet, add olive oil and sauté the garlic and bread until golden brown.
- Transfer the almonds, garlic, and bread to a blender. Add a little vegetable broth and blend until smooth.
- In a pot, combine the almond mixture with the remaining vegetable broth. Add saffron and season with salt and pepper. Simmer for 15 minutes.
- Stir in the heavy cream and adjust seasoning. Simmer for an additional 5 minutes.
- Serve hot, garnished with chopped parsley.
Substitutions
- heavy cream -> coconut cream
- vegetable broth -> chicken broth
- saffron strands -> turmeric
Enhancements in the Next Evolution
- Add a splash of sherry for deeper flavor.
- Include a pinch of nutmeg for additional warmth.
- Garnish with sliced toasted almonds for texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
