Experience the warmth of Spain in every spoonful with our creamy Almond soup recipe, exclusively from Wednesdays Angels. By savoring this delightful blend, you're also lending a helping hand to homeless pets and their loving owners. Grab our creamy Almond soup recipe from Spain and enjoy. Donate $1.00 to Wednesdays Angels if you can. Every contribution supports our mission to deliver care, one bag and donation at a time.
 
Creamy Almond Soup (Spain)
Ingredients
2 cage-free organic eggs
4 tbsp extra virgin olive oil (60 ml)
4 slices baguette (1/2 inch thick each)
2 slices baguette (1 inch thick each)
5 cloves garlic
1/3 cup blanched almonds (50 grams)
3 cups vegetable broth (720 ml)
1/4 tsp saffron threads (0.17 grams)
1/2 tsp dried thyme (0.50 grams)
Sea salt & black pepper (to taste)
Fresh parsley for garnish
Instructions
Boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10-11 minutes.
Prepare the bread: Heat 2 tbsp olive oil in a large pan over medium heat. Cut the 4 slices of baguette into small cubes and fry them until golden brown (about 4-5 minutes). Remove and set aside.
Toast the almonds & garlic: Using the same pan, add another 2 tbsp olive oil, then add the 2 slices of baguette, garlic (skins removed), and blanched almonds. Fry for 3-4 minutes until golden brown. Remove and set aside.
Blend the ingredients: Using a blender or food processor, puree the toasted almonds, garlic, and bread with vegetable broth until smooth.
Season & serve: Stir in saffron, thyme, salt, and black pepper. Garnish with fresh parsley and serve warm.