Spanish Almond Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 200 grams Celery root
- 200 grams blanched almonds
- 4 Tbsps olive oil
- 800 milliliters Chicken broth
- 200 milliliters Coconut milk
- 100 grams Chorizo
- salt
- cayenne pepper
Preparation steps
1.
Peel onion and garlic and finely chop. Peel celery root and finely chop. Slowly toast the almonds in 2 tablespoons hot oil until golden brown, stirring. Then stir in the onion, garlic and 150 grams (approximately 1/2 cup) celery root and sauté briefly. Pour in the chicken broth and coconut milk. Simmer about 15 minutes, stirring occasionally.
2.
Cut chorizo into very small cubes and sauté slowly along with the remaining celery root in the remaining oil. Set aside.
3.
Puree the soup finely and season with salt and cayenne pepper. Ladle into bowls, top each with a little olive oil and a sprinkle of chorizo and celery root. Serve any remaining chorizo and celery root cubes separately.
