Almond soup

Difficulty: ★☆☆


  • 300 gr. Almonds.
  • 100 gr. Ciabatta bread.
  • 4 Toasted bread slices.
  • 3 Garlic cloves.
  • 1200 ml. Vegetable broth.
  • Salt.
  • White pepper.
  • Saffron.
  • Extra virgin olive oil.

Category: First course


Peel and slice garlic cloves, cut the ciabatta bread into slices. Heat some extra virgin olive oil in a Magefesa Nonstick Aluminum Vitalia Casserole and fry cloves and almonds.  Add bread crumbs when it starts getting colour and fry lightly. Grind cloves, almonds, bread and some saffron threads in a Magefesa Stela blender, helped by some vegetable stock until we get a fine and homogeneous cream. Pour the liquidiser contents into the casserole and add the rest of vegetable stock. Heat it up medium-heat and let it cook for 10 min. stirring occasionally. Adjust salt and pepper. Serve the soup hot with a toasted bread slice on each dish and a stream of extra virgin olive oil.