Post by Amani on Apr 14, 2007 11:14:54 GMT -5
Sherried onion, saffron and almond soup
Chef: Suzanne Quintner
3 tablespoons butter or olive oil
2 large onions
2-3 cloves garlic
pinch saffron threads, soaked in a little hot water
100g ground almonds
3 cups chicken/ vegetable stock
3 tablespoons dry sherry
salt and pepper
Saute onions and garlic in butter or oil gently at a low heat.
Add saffron and almonds and then stock and sherry. Cool and puree. Reheat.
Serving Suggestion: Garnish with chopped parsley.
Chef: Suzanne Quintner
3 tablespoons butter or olive oil
2 large onions
2-3 cloves garlic
pinch saffron threads, soaked in a little hot water
100g ground almonds
3 cups chicken/ vegetable stock
3 tablespoons dry sherry
salt and pepper
Saute onions and garlic in butter or oil gently at a low heat.
Add saffron and almonds and then stock and sherry. Cool and puree. Reheat.
Serving Suggestion: Garnish with chopped parsley.