Onion and almond soup
Ingredients 4 tbsp olive oil 6 medium-sized onions, red or white, thinly sliced 21/2 pints water or chicken stock 180g (6oz) ground almonds 1 tsp ground cinnamon 1 tsp grated nutmeg 2 tbsp crushed almond biscuits (Italian amaretti are best) salt and pepp
Ingredients
4 tbsp olive oil
6 medium-sized onions, red or white, thinly sliced
21/2 pints water or chicken stock
You may also want to watch:
180g (6oz) ground almonds
1 tsp ground cinnamon
Most Read
- 1 Man jailed after attacking victim with glass bottle in hotel room
- 2 'If I lived three miles away the obstacles would've been lower' - Councillor calls for IVF to be reinstated in Cambs
- 3 Flasher who attacked officers appears in court
- 4 Have you seen missing parrot Charlie?
- 5 Ex-footballers set for charity match to raise money for hospital cardiology department
- 6 Students' work featured in online art exhibition
- 7 Motorhome and car involved in A505 crash
- 8 Plenty of Covid vaccines available for over 23s
- 9 Freedom Day: More than half of Herts residents welcome delay to lockdown easing
- 10 Bassingbourn reverse trend of losses at Helions Bumpstead with fine win
1 tsp grated nutmeg
2 tbsp crushed almond biscuits (Italian amaretti are best)
salt and pepper
Method
IN a large saucepan heat the olive oil, add the onions and saute over low heat until translucent, about 10 minutes.
Add the water or stock and the almonds and simmer for about 30 minutes.
Process the soup in batches in a blender, adding the spices and crushed amaretti biscuits.
Return to the saucepan and reheat until boiling.
Serve at once, floating an amaretto in the centre of each bowl for decoration.
Serves 6.
JUDY BROADWAY
