Creamy almond and grape soup shots

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Creamy almond and grape soup shots with extra virgin olive oil recipe

Preparation:

To make creamy almond and grape soup shots with Extra Virgin Olive Oil from Spain:

Lightly fry the diced onion and leeks in Arbequina Extra Virgin Olive Oil from Spain.
When they are soft, add the almonds and cook for a minute.
Add the chicken stock.
Blend to a smooth consistency.
Return to the heat, add the cream, bring to the boil and season.
Allow to cool.

To serve:

Pour into shot glasses with grapes cut in half and drizzle with Arbequina Extra Virgin Olive Oil from Spain.
The texture should be creamy but not thick.

We used Arbequina Extra Virgin Olive Oil for its fruity aroma with notes of green almonds. With barely a hint of bitterness or pepperiness, it is mild in flavour and leaves a very pleasant and delicate taste of almonds, that goes perfectly with the creamy almond soup. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oil from Spain.

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30 min

Medium

Ingredients

200g raw, peeled and chopped almonds
2 leeks
1 onion
12 peeled grapes
300ml cream
1.5 litres of chicken stock
100ml Extra Virgin Olive Oil from Spain (Arbequina)
Salt
White pepper

Nº de raciones: 4

30 min

Medium