Sopa de Almendras (Almond Soup) Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Butter/Margarine2 Tablespoon
 Grated onion1 Tablespoon
 Flour1 Tablespoon
 Chicken broth6 Cup (96 tbs)
 Blanched almonds2 Cup (32 tbs)
 Nutmeg1⁄8 Teaspoon
 Mace1⁄8 Teaspoon
 Heavy cream2⁄3 Cup (10.67 tbs)
 Egg yolks2
 Lemon rind1 Teaspoon

Nutrition Facts

Serving size

Calories 335 Calories from Fat 255

% Daily Value*

Total Fat 30 g45.9%

Saturated Fat 8.3 g41.7%

Trans Fat 0 g

Cholesterol 81.7 mg

Sodium 472.6 mg19.7%

Total Carbohydrates 10 g3.5%

Dietary Fiber 4 g15.8%

Sugars 2.8 g

Protein 10 g20%

Vitamin A 8.9% Vitamin C 1.8%

Calcium 9.9% Iron 8.7%

*Based on a 2000 Calorie diet


Melt butter or margarine, add onion and cook gently 1 minute only.
Blend in flour, stir in chicken broth and cook until smooth and boiling.
Grind almonds to paste in electric blender or fine nut chopper.
Combine with seasonings, and stir into soup.
Cover, and simmer 15 minutes.
Combine cream, egg yolks and lemon rind.
Pour slowly into soup, stirring constantly.
Heat, but do not boil.
Serve garnished with leaves of watercress.