Directions:
- Melt the better in a heavy saucepan over a low heat to prevent it from burning. Add the onions and garlic, stirring frequently for 15-20 minutes until the onions are soft and translucent.
- Add the saffron and cook, uncovered, for 3-4 minutes. Add the ground almonds and cook, stirring continuously, for 2-3 minutes. Add the stock, sherry and 1 tsp salt and plenty of pepper. Bring it to the boil and then simmer gently for about 10 minutes.
- Process the soup in a blender until smooth, then return it to the rinsed pan. Reheat slowly without allowing the soup to boil, stirring occasionally. Check the seasoning.
- Ladle the soup into heated bowls, garnish with the toasted almonds and a little parsley and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3896.29 Kcal (16313 kJ) | ||
| Calories from fat | 4685.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 520.64g | 801% | |
|---|---|---|---|
| Cholesterol | 1552.11mg | 517% | |
| Sodium | 7664.13mg | 319% | |
| Potassium | 190.92mg | 4% | |
| Total Carbs | 84.42g | 28% | |
| Sugars | 0.86g | 3% | |
| Dietary Fiber | 653.33g | 2613% | |
| Protein | 272.13g | 544% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 55mg | 5% | |
| Amount Per 100 g | |||
| Calories | 1383.87 Kcal (5794 kJ) | ||
| Calories from fat | 1664.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 184.92g | 801% | |
|---|---|---|---|
| Cholesterol | 551.27mg | 517% | |
| Sodium | 2722.12mg | 319% | |
| Potassium | 67.81mg | 4% | |
| Total Carbs | 29.98g | 28% | |
| Sugars | 0.31g | 3% | |
| Dietary Fiber | 232.05g | 2613% | |
| Protein | 96.66g | 544% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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