SHERRIED ONION SOUP WITH SAFFRON
SHERRIED ONION SOUP WITH SAFFRON
THE SPANISH COMIBINATION OF ONIONS, SHERRY (JEREZ) AND SAFFRON GIVES THIS PALE YELLOW SOUP A RBEGUILLING FLAVOUR THAT IS PERFECT FOR THE OPENING COURSE OF A MEAL.THE ADDITION OF GROUND ALMONDS TO THICKEN THE SOUP GIBES IT A WONDERFUL TEXTURE AND FLAVOUR.
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Ingredients
40 G/ 1 1/2 OZ/ 3 TBSP BUTTER
2 LARGE SPANISH ONIONS, THINLY SLICED
1 SMALL GARLIC CLOVE, FINELY CHOPPED
50 G/ 2 0Z BLANCHED ALMONDS, TOASTED AND FINELY GROUND
750ML/ 1 1/4 PINTS/ 3 CUPS CHICKEN OR VEGETABLE STOCK
45 ML/ 3 TBSP FINO SHERRY
2.5 ML/ 1/2 TSP PAPRIKA
30 ML/2 TBSP FLAKED OR SLIVERED ALMONDS,TOASTED
CHOPPED FRESH PARSLEY
Instructions
1.MELT THE BUTTER IN A HEAVY PAN OVER A LOW HEAT.ADD THE ONIONS AND GARLIC, STIRRING TO ENSURE THAT THEY ARE THROUGHLY COATED IN THE MELTED BUTTER, THEN COVER THE PAN AND COOK VERY GENTLY, STIRRING FREQUENTLY,FOR ABOUT 20 MINUTES, OR UNTIL THE ONIONS ARE SOFT.
2.ADD THE SAFFRON THREADS TO THE PAN AND COOK, UNCOVERED, FOR 3-4 MINUTES, THEN ADD THE FINELY GROUND ALMONDS AND COOK, STIRRING THE INGREDIENTS CONSTANTLY, FOR A FURTHER 2-3 MINUTES
3.POUR IN THE CHICKEN OR VEGETABLES STOCK AND SHERRY INTO THE PAN AND STIR IN 5 ML/ 1 TSP SALT AND THE PAPRIKA.SEASON WITH PLENTY BLACK PEPPER.BRING TO THE BOIL, THEN LOWER THE HEAT AND SIMMER GNETLY FOR ABOUT 10 MINUTES.
4.POUR THE SOUP INTO A FOOD PROCESSOR AND PROCESS UNTIL SMOOTH, THEN RETURN IT TO THE RINSED PAN.REHEAT SLOWLY, WITHOUT ALLOWING THE SOUP TO BOIL, STIRRING OCCASIONALLY.TASTE FOR SEASONINGM, ADDING MORE SALT AND PEPPER IF REQUIRED.
5.LADLE THE SOUP INTO THE HEATED BOWLS, GARNISH WITH THE TOASTED FLAKED OR SLIVERED ALMONDS AND A LITTLE CHOPPED FRESH PARSLEY AND SERVE INMEDIATELY. P.S THIS SOUP IS ALSO DELICIOUS SERVED CHILLED.USE OLIVE OIL RATHER THAN BUTTER, ADD A LITTLE MORE VEGETABLES STOCK TO MAKE A SLIGHTLY THINNER SOUP, THEN LEAVE TO COOL AND CHILL FOR AT LEAST 4 HOURS.JUST BEFORE SERVING, TASTE FOR SEASONING.(CHILLED SOUPS NEED MORE SEASONING THAN HOT ONES).FLOAT ONE OR TWO ICE CUBES IN EACH BOWL, THEN GARNISH WITH ALMONDS AND PARSLEY AND SERVE INMEDIATELY. ENJOY IT... ESCOFFY X