Almond Soup Recipe

Almond Soup Recipe

By: Sheilah Kaufman

I first tasted Cream of Almond Soup when I took my first French cooking class from Mrs. Boxall almost 40 years ago. As I began to travel, I had a number of different soups, both hot and cold that used almonds. This is a Spanish version adapted from Janet Mendel’s MY KITCHEN IN SPAIN (HarperCollins).


  • 3 tbsp. olive oil
  • 1 cup blanched, skinned almonds
  • 3 to 4 garlic cloves cut in half
  • 2 cups diced stale white bread, crusts removed
  • a pinch of saffron threads, crushed
  • freshly ground pepper
  • salt
  • 6 cups chicken broth or stock (low-fat is fine)
  • 1/8 tsp cumin
  • 2 tsp. good quality white wine vinegar (I used an Italian one)
  • chopped parsley, for garnish

Heat an empty 4 to 5 quart pot over medium heat for a minute, then add the oil and heat it.

Add the almonds, garlic, and diced bread and stir constantly for a one to three minutes until they are golden.

Remove pot from the heat and remove the almonds, garlic, and bread, leaving any remaining oil behind in the pot.

Place the bread, almonds, garlic, a cup of the broth, cumin, and the vinegar in the food processor with the metal knife blade and process for a few minutes until a smooth thick paste is formed.

Place the remaining broth in the pot and stir in the almond paste. Cook, stirring, until soup comes to a boil, then reduce heat and simmer for 15 minutes. Garnish with parsley.

Serves 6.

Note: When a recipe calls for blanched almonds, save money by purchasing whole, unblanched almonds which are less costly per pound. To remove the skins, simply pour boiling water over the almonds and let stand for 30 seconds. Drain off the water and the almond skins will slide right off. Then chop, sliver, or toast depending on the recipe.

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Cream of Almond Soup Recipe


A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!