Catalan Onion and Almond Soup

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

I have been struggling with this soup for years. No matter what recipe I followed, I ultimately liked the idea better than the soup itself. Most recipes call for toasting the almonds, grinding them, and cooking them up with the onions. I found that this method imparts very little almond flavor to the soup and what remains has a slightly gritty texture. Just recently the light bulb went on. Why not steal a trick from ice cream making, I thought to myself. Toast the almonds, steep them in hot cream for an hour, and then add that almond cream to the onions when pureeing the soup. Well, it works. There is a wonderful subtle almond perfume to this soup that I have been striving for all this time. I have added a little orange zest too. After all, it is Spain.