Almond Soup

Here is one of the many sophisticated and delicate recipes that I was taught by María del Carmen Virués de Izaguirre, a proud cook of Xico whose family name has been practically synonymous with the town for more than a hundred and fifty years. I can never thank her enough for introducing me to Xico’s rich culinary tradition.

If using ground almonds as a binder makes you think of old Moorish-Iberian influences, you’re right. That’s one original source of the popular Veracruzan soups