Being from the land it is normal that you feel predilection for Andalusian recipes. In Andalusia, simple soups have always been cooked with products from the area, such as garlic and almonds. Endive is a food very rich in folic acid and is also used in many salads such as endive and cod salad.
The Spanish recipe that we show you at is an escarole soup with almonds seasoned with a little sweet paprika. It has a base of garlic and bread, very typical of Andalusian stews. Do not miss the opportunity to know this salty almond soup!
Ingredients to make escarole soup with almonds:
- 2 tablespoons of Almonds
- 150 grams of escarole
- 2 cloves of garlic
- 2 slices of bread
- 1 pinch of salt
- 1 pinch of sweet paprika
- 750 milliliters of water
How to make escarole soup with almonds:
- We gather all the ingredients to prepare the escarole soup with almonds.
- In a pot, fry the almonds with 3 tablespoons of olive oil. Let them roast for 2-3 minutes and remove them. Peeled almonds are also often used for this dish.
- Cut the bread into slices and peel the garlic, removing the central part so that they do not repeat themselves.
- Add the garlic to the pot, let it brown for 1-2 minutes and remove. In the same way, add the bread until it is toasted on both sides.
- Put the garlic, almonds and bread in a blender container, add a little water and salt. Mix these three ingredients well.
- Bring water to a boil and add the washed and cut escarole. Let it boil again and strain.
- Trick: In this way we remove any type of bitterness that the escarole may have.
- Put the water back to boil with a little salt and add the escarole again. Add the almond and garlic sauce that we have previously beaten. Let boil for 15 minutes. Before serving, put a little paprika and stir.
