Recipe: Sherried almond soup with jamón

By Annie Bell

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Sherried almond soup with jamón

SERVES 6

  • 6 slices parma ham
  • good olive oil
  • 2 large onions peeled and chopped
  • sea salt
  • 8 garlic cloves peeled and sliced
  • 150ml ● 5fl oz medium-dry sherry for example amontillado
  • 1 litre ● 13⁄4 pt fresh chicken or vegetable stock
  • 100g ● 31⁄2 oz ground almonds
  • about 1⁄2 loaf ciabatta bread torn into pieces
  • 11⁄2 tbsp sherry vinegar
  • coarsely chopped flat-leaf parsley to serve


■ Lay the parma ham slices out on a baking sheet and grill on one side until golden and crisp. Leave to cool and then coarsely chop or crumble and reserve.

■ Heat 3 tablespoons of oil in a large saucepan over a medium-low heat, add the onions, season generously with salt and fry for about 10 minutes until softened and translucent without colouring, adding the garlic halfway through. Add the sherry and simmer until well reduced, then add the stock and stir in the almonds. Bring to the boil, stir in the bread and simmer for a few minutes. Liquidise in batches in a blender with the sherry vinegar. Warm through as necessary and serve with a drizzle of oil, scattered with the ham and parsley. The soup is also delicious chilled. 

■ CHEESY side Dollop a dab of quince paste (membrillo) on to thin slivers of manchego.


 


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