Spicy Almond Soup

Grind almond kernels finely in a blitz chopper or almond mill. 2.

Thinly slice the crust from the bread slices (and use elsewhere, e.g. for croutons). Cut bread into cubes. Heat 2 tbsp. oil in a frying pan and lightly toast the bread cubes while stirring, then pour into a stockpot.

Peel the shallots and cut into small cubes. Heat 2 tbsp oil in a frying pan and sauté shallot cubes until translucent. Add almond kernels and stir-fry briefly, but do not allow to brown. Add the pan contents to the bread cubes form.

4. poultry stock and 700 ml water in the soup pot form, 1 dashed tsp salt, 1 good pinch of pepper and saffron fold. Let everything boil, then simmer on low heat for 10-15 min. Blend the soup with a hand blender, fold in the whipped cream, season with salt, cayenne pepper and orange juice. Cut orange peel into tiny cubes and stir into soup. Divide almond soup evenly among plates, sprinkle with parsley and bring to table.

If the soup thickens too much, thin it with a tiny bit of hot water or milk. Unpeeled almond kernels are cheaper and have a longer shelf life than peeled ones, which quickly go rancid. To remove the shell, put the almond kernels in boiling water, bubble for about 3 minutes, drain and squeeze them out of the skins when they are slightly cool but still warm. For larger quantities, cut the almond kernels in portions.

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