Almond, Onion, and Orange Soup


Almond, Onion and Orange Soup
2 tablespoons butter
2 tablespoons olive oil
3 onions, chopped
4 whole garlic cloves
1 1/2 cups chopped almonds
1/8 teaspoon saffron powder or turmeric
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
2 tablespoons chopped fresh Italian Parsley
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup orange liqueur, such as Triple Sec or Grand Marnier
1/4 cup fresh orange juice
1/2 cup whipping cream
6 cups Chicken Stock
Candied Almonds
1/2 tablespoon butter
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup sliced almonds
Zest of 2 oranges, grated
Serves 6 to 8
Printable Version
For the Almond, Onion and Orange Soup, melt the butter and olive oil in a small stockpot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onions, garlic, almonds, saffron or turmeric, coriander, cumin, parsley, salt and pepper and cook 5-7 minutes, until onion is soft. Stir in the orange liqueur and orange juice and cook for 1 minute. Add the cream and stock and bring to a boil. Reduce the heat to low and simmer, uncovered, for 20-30 minutes.
In several batches process the soup in a food processor or blender until smooth. Return the soup to the pot to reheat.
For the Candied Almonds, melt the butter and sugar in a small saute pan set on medium-high heat. Add the salt, almonds and orange zest and cook, stirring constantly, until glazed and carmelized, about 1-2 minutes. Transfer to a bowl immediately, so the almonds aren't burned from the heat remaining in the pan.
To serve, ladle the soup into shallow soup bowls and sprinkle with the candied almonds.
Wine Suggestion: Chardonnay
©2015 Nick Stellino Productions