Dinner Tonight: Potato Soup with Fried Almonds

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[Photograph: Nick Kindelsperger]

When it comes to satisfying soups made with a bunch of pantry staples, we all have a lot to learn from the Spanish. Whereas I see stale bread and too much garlic, they see gazpacho. Where I see a mishmash of potatoes, almonds, and a little bit of ham, Anya von Bremzen in The New Spanish Table sees a remarkably filling potato soup with fried almonds. It may look simple and basic, but while definitely satisfying and comforting, it's also loaded with flavor.

Each ingredient is cooked in a way to maximize its potential. The blanched and skinned almonds are fried with the garlic until golden. Once removed and ground up in a food processor, the ham and then the potatoes are fried in the same oil. Chicken stock is added, some saffron tossed in (this is a Spanish recipe, after all), and then the ground almonds are stirred in. The mixture adds a roasted nut flavor, while also thickening up the soup. If there wasn't enough going on, some sherry is added at the last minute to perk everything up.

Get the Recipe

Potato Soup with Fried Almonds ยป

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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