Sopa Castilla (Spanish Soup)


8 cups beef consomme
1/4 cup olive oil
1/2 cup crushed almonds
2 cups toasted croutons
1/4 cup slivered almonds, toasted
1/4 cup grated Parmesan cheese


Heat the consomme. Add the olive oil to the crushed almonds, mixing well, then stir the mixture into the consomme. Pour into six heat-proof bowls; top with croutons, slivered almonds, and cheese; and then brown briefly under the broiler.


Makes 6 servings.

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