Sopa de almendras de La Palma

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Sopa de almendras de La Palma
Sopa de almendras de La Palma
Spanish almonds
Servings:Serves 4
Calories per serving:574
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st January 2013
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La Palma is one of the lesser known Canary Islands, but it is famous for being the home of the Isaac Newton Group of telescopes (ING). It also has the world's largest volcanic crater.

Their main production crop is almonds.

Ingredients

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Method

  1. Grind up the unpeeled almonds in a food processor.
  2. Heat the oil in a saucepan, fry the onion and add the garlic for a minute or two.
  3. Add the tomatoes, bay leaf, thyme, pepper, salt, saffron and clove.
  4. Mix well and cook gently for a few minutes.
  5. Add the potatoes and stir, followed by the ground almonds.
  6. It is ready when the potatoes are cooked, but if you find that you need to, top it up with water or vegetable stock to prevent it sticking and then adjust seasoning accordingly.
  7. Remove the bay leaf, thyme and clove before serving.

Chef's notes

As it is intended to be a thick soup, it is essential to watch it and stir it. Do not use too much water - just enough to allow the potatoes to cook.

To save time, you could par boil the cubed potato before adding it to the soup. However, start with potataoes in cold water, so that the cubes are less likely to break up as it is desirable to retain the whole cubes in the finished product.--JuliaBalbilla 09:54, 6 January 2009 (UTC)

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