40 minutes
A creamy and fragrant almond soup with hints of lemon, hailing from Extremadura and Castile.
cups
cups
Lemon Zest, grated
each
cups
Brioche, crusts removed, cut into 1-inch pieces, and lightly toasted
slices
1. Boil Milk with Sugar and Lemon Zest
Pour the whole milk into a medium saucepan and add the sugar and grated lemon zest. Place the saucepan over medium heat and bring the mixture to a boil.
2. Add Ground Almonds
Once the milk is boiling, add the ground almonds to the pan. Stir the mixture continuously until the almonds are fully incorporated and the sugar has completely dissolved.
3. Simmer the Soup
Reduce the heat and let the soup simmer gently for 1 to 2 minutes. Remove the saucepan from the heat and let the soup cool to room temperature.
4. Serve with Toasted Brioche
Ladle the soup into bowls and add the lightly toasted brioche pieces on top.
Add the zest and juice incrementally, tasting as you go to ensure the lemon complements but doesn't overpower the almond flavor.
When zesting the lemon, use a Microplane for fine zest without any of the white pith, which can be bitter.
Blend the soup until completely smooth and strain through a fine-mesh sieve for an even silkier consistency.
Start by toasting your almonds to deepen their flavor. Use a dry skillet over medium heat and keep them moving constantly to avoid burning. You're aiming for a golden color and a nutty aroma.
Season with a good quality sea salt or kosher salt in stages, tasting as you adjust.
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