ALMOND SOUP WITH PISTACHIOS AND GARLIC CROUTONS

TOCINILLO FROM GUADIX WITH SPONGE CAKE OF ALMOND AND COTTAGE CHEESE CREAM
17 de November de 2022
CUAJADA DE CARNAVAL
17 de November de 2022

Ingredients:

· 50 g of almonds
· 50 g of chopped pistachios
· 1 l chicken broth
· 1 “choricero” pepper
· 1 onion
· 4 garlic cloves
· 1 egg
· Parsley
· Ground cumin
· Salt
· AOVE
· Flour (for flouring)
· Bread crumbs, 4 large slices of bread

sopa

Escuela de Hostelería La Inmaculada

 

PREPARATION

Step 1: Fry the almond and the “choricero” pepper and set aside. In the same oil, fry the sliced garlic and the brunoise onion.

Step 2: Add the fried almonds and the “choricero” pepper (chopped and seedless), add the cumin and the saffron, sauté all for a few minutes and soak in the chicken broth, cook for 25 min covered. Set aside, grind and strain.

Step 3: Prepare the bread, grind it, mix and mash with all the ingredients: garlic, chopped parsley, egg, salt, and chopped pistachios. Make a kind of dough, make small meatballs, flour and fry in olive oil, add them to the soup and let it boil for a few minutes.

 

PLATING

• Serve very hot in an earthenware bowl garnished with the croutons and sprinkle with chopped parsley.

 

PAIRING

City: Graena
Type of wine: White
Grape: Chardonnay and muscatel morisca

Geoparque RECIPES