Subject: Sopa de Almendras
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 09 2001 - 02:40:58 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a good one from readers Chris and Tom Pierson:
When I introduced my friend Wes to the proprietor of my favorite
Chinese restaurant, the owner greeted him enthusiastically, saying,
"Welcome, West." Wes shook his hand and smiled despite the
mispronounced name. All through the meal, the proprietor checked to
make sure "West" was pleased. Finally, Wes corrected him, "It's Wes,
not West."
"West, not West?" asked the confused man.
Wes smiled patiently and nodded. "Yes," he said, "Wes, no 't'."
"Ah," said the proprietor and walked away with our teapot.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Among the many contributions the Moors made to the cooking of Spain
was the introduction of almonds. This soup is a specialty of Grenada
in the south of Spain, where the Arabic influence was strongest.
Sopa de Almendras (Almond Soup)
3 Tbs (45 ml) olive oil
8 oz (225 g) blanched almonds
2 - 4 cloves garlic, coarsely chopped
3 - 4 slices white bread, cubed
12 black peppercorns
1/4 tsp (1 ml) ground cumin
1/4 tsp (1 ml) saffron
6 cups (1.5 L) chicken stock
1 tsp (5 ml) red wine vinegar
Chopped parsley for garnish
Heat the oil in a large pot over moderate heat and brown the almonds,
garlic, and bread until golden. Remove the solids and combine with
the peppercorns, cumin, and saffron in an electric blender or food
processor. Process until smooth, adding a little chicken broth if
necessary. Combine the almond mixture, the remaining chicken broth,
and the vinegar in the pan and bring to a boil. Simmer covered over
low heat for 15 minutes and serve garnished with chopped parsley.
Serves 4 to 6.
This archive was generated by hypermail 2b28 : Thu Feb 01 2001 - 00:00:01 EST