I stumbled upon this exquisite recipe for Spanish Saffron Onion & Almond Soup while preparing for a Spanish-themed tasting event, and it instantly captivated my taste buds. It’s a remarkably simple soup to make and can be enjoyed hot or cold, resembling the refreshing allure of gazpacho on warm days, although I prefer it warm myself.
What you’ll need:
- 2 large white onions, thinly sliced
- 2 tablespoons of olive oil
- 1 garlic clove, finely chopped
- 60 grams of ground almonds
- Pinch of Happy Hedgehogs saffron threads
- 750 millilitres of vegetable or chicken stock
- 1/2 teaspoon of Happy Hedgehogs smoked paprika
- 5 millilitres of Happy Hedgehogs Raspberry vinegar
- 1/2 teaspoon of salt
How to make:
In a large nonstick saucepan, toast the ground almonds over medium heat without any oil, stirring regularly until they turn a golden brown, resembling the colour of sand. Remove most of the almonds to a bowl, leaving a good pinch for garnishing at the end.
In the same pan, add the olive oil and sauté the onions and garlic over medium heat for about 20 minutes until they become soft and translucent. Avoid browning them as it may affect the vibrant saffron hue.
Add the saffron threads to the pan, stirring and cooking for a few minutes. Then, add back the toasted almonds, stock, paprika, vinegar, and salt. Allow the soup to simmer gently for another 20 minutes.
Using a blender, purée the soup until it reaches a smooth consistency.
To serve, sprinkle a little paprika and the reserved toasted almonds on top of each bowl of soup.
This delightful soup pairs wonderfully with soft breads, creating a truly satisfying and comforting meal experience. Enjoy the rich flavours and aromatic essence of Spanish cuisine!
