Explore Extremadura almond soup with mushrooms, a delicate Spanish preparation with roots in early Spanish culinary writing. A distinctive nut-based soup for a refined menu.
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 on the top.
Trim mushrooms stem and brush them to remove grit. If very dirty, 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.
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.
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.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
Watch almonds closely as they toast — their high oil content means they can burn fast once they start to color. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
