Sherried Onion and Almond Soup with Saffron
Elevate your soup game with this luxurious Sherried Onion and Almond Soup with Saffron—a perfectly balanced blend of sweet caramelized onions, nutty almonds, and the delicate aroma of saffron. This creamy soup begins with golden-brown onions and garlic, layered with the richness of dry sherry and the subtle earthiness of saffron threads. Ground blanched almonds give it a velvety texture, while heavy cream adds a touch of indulgence. Finished with a sprinkling of fresh parsley and toasted almond slices, this elegant soup is as visually stunning as it is flavorful. Ideal for cozy dinners or as a sophisticated starter, it’s a recipe that combines comfort with gourmet flair.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cups Yellow onions, thinly sliced
- 3 cloves Garlic cloves, minced
- 1 cup Blanched almonds, ground
- 0.5 cup Dry sherry
- 6 cups Chicken or vegetable stock
- 0.25 teaspoons Saffron threads
- 0.5 cup Heavy cream
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Chopped fresh parsley (for garnish)
- 0.25 cup Toasted almond slices (for garnish)
Instructions
Melt the unsalted butter and olive oil in a large pot over medium heat.
Add the thinly sliced onions and cook, stirring frequently, until they caramelize into a golden brown color, about 20-25 minutes.
Stir in the minced garlic and cook for an additional 2 minutes, until fragrant.
Add the ground blanched almonds to the pot and stir well to combine.
Pour in the dry sherry, scraping the bottom of the pot to deglaze any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken or vegetable stock and saffron threads, stirring to incorporate. Simmer for 15 minutes to allow the flavors to meld.
Using an immersion blender or a countertop blender, carefully puree the soup until smooth. Return the soup to the pot if using a countertop blender.
Stir in the heavy cream, and season the soup with salt and freshly ground black pepper to taste.
Simmer the soup for another 5 minutes over low heat, stirring occasionally.
Serve hot, garnished with chopped fresh parsley and toasted almond slices.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 7609 mg | 331% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 43.0 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2565 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
