Topic · Soups Making 101
Extremadura Almond Soup With Mushrooms
Extremadura Almond Soup with Mushrooms
This delectable and delicate soup dates back to a 16thcentury cookbook, the first in the Spanish language, written by Ruperto deNola, chef to King Ferdinando.
For the soup
- 2 tbsp butter
- 2 whole leeks (washed and sliced)
- 0.5 lb almonds (blanched)
- 2.5 cups bread (1 or 2 days old)
- 2 tbsp fresh flat-leaf parsley (chopped)
- 5 large garlic cloves (finely chopped)
- 3 cups chicken stock
- 3 cups water
- 1 cup cream
- 1 tsp cumin powder
- 1 pinch salt and white pepper (to taste)
For the garnish:
- 1 tbsp butter
- 0.5 lb fresh mushrooms (mixed)
- 1 medium shallot (finely chopped)
- 2 medium cloves garlic (finely chopped)
- 1 tbsp parsley (chopped)
- 1 pinch salt and pepper (to taste)
Make the soup:
Heat the butter in a 10-inch heavy skillet over moderately high heat until hot, add the leeks and almonds, stirring constantly, until soft, about 6 minutes.
Add the remaining ingredients, bread cubes, parsley, garlic, chicken stock, water, cream, and seasoning.
Cook over moderate heat, stirring occasionally. Leave to simmer for approximately 45 minutes. Serve hot with the mushroom garnish on the top.
Make the garnish:
Trim mushrooms stem and brush them to remove grit. If very dirty, wash them by tossing in a large bowl of cold water, then lifting them out with your hands so the grit falls to the bottom of the bowl. Do not leave them to soak and absorb water. Slice the mushrooms and reserve.
Peel and finely chop the shallot and garlic and push to one side of the chopping board. Chop the parsley, draw in shallots and garlic and chop them briefly together. Stir them in a bowl and reserve what we call the Persillade.
Sauté mushrooms in a large pan with the butter, until mushrooms are soft and brown. Add Persillade and sauté for 4 minutes. Serve as a garnish for the soup.
