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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the better in a heavy saucepan over a low heat to prevent it from burning. Add the onions and garlic, stirring frequently for 15-20 minutes until the onions are soft and translucent. | 2. Add the saffron and cook, uncovered, for 3-4 minutes. Add the ground almonds and cook, stirring continuously, for 2-3 minutes. Add the stock, sherry and 1 tsp salt and plenty of pepper. Bring it to the boil and then simmer gently for about 10 minutes. | 3. Process the soup in a blender until smooth, then return it to the rinsed pan. Reheat slowly without allowing the soup to boil, stirring occasionally. Check the seasoning. | 4. Ladle the soup into heated bowls, garnish with the toasted almonds and a little parsley and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	40			3420.0	157.14	106.86	288.0
yellow onion	2		sliced	-	-	-	-
garlic clove	1		chopped	-	-	-	-
saffron strand	1	pinch		-	-	-	-
almond	50		blanched toasted ground	96356.0	0.0	0.0	10900.0
chicken vegetable stock	750	ml	good	-	-	-	-
sherry	45			-	-	-	-
salt black pepper			ground	-	-	-	-
almond	30		sliced toasted chopped	96356.0	0.0	0.0	10900.0
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.