White Soup with Almonds
Soups • Spanish
Description
The ham can be replaced with bacon, and thyme, marjoram, and tarragon can be substituted with any other herbs (rosemary works well). If anchovies are not available, you can do without them.
Ingredients
- Marjoram 2 stems
- Poultry ½ piece
- Pork Blood 5 oz
- Rice 0 oz
- Onion 1 head
- Celery stalk 3 stems
- Anchovy fillet 2 pieces
- Chicken Egg 1 piece
- Thyme 2 stems
- Tarragon 2 stems
- Ground Almonds 0 oz
- Cream 22% 5 fl oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Pour about two liters of water into a pot, add the cut-up chicken, add the ham (removing large pieces of fat beforehand), rice, the onion cut into four pieces, anchovies, herbs, and coarsely chopped celery. Season with salt and pepper.
Step 2
Cover the pot loosely with a lid, bring to a boil, and cook on low heat for one hour, until the meat is fully cooked and the broth is rich and aromatic.
Step 3
Remove the meat from the broth (it can be used later for salad or eaten as is). Strain the broth through a sieve into another pot (the remnants of overcooked rice, celery, and other ingredients will no longer be needed), cover with a lid, and place in the refrigerator overnight.
Step 4
The next day, gently heat the broth on low heat (if it has thickened too much, dilute it slightly with boiling water and stir). Add the ground almonds, mixing well to avoid lumps.
Step 5
Bring the soup to a boil over low heat, cook for 10 minutes, and periodically skim off the foam. The broth should noticeably lighten from the almonds. Strain into a clean pot through cheesecloth or a fine sieve.
Step 6
Whisk the egg yolk with the cream and add this mixture to the soup.
Step 7
Reheat the white soup, but do not bring it to a boil. Serve warm.
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