Lemon and Almond Soup

Lemon and Almond Soup Recipe from Poland - Ingredients, Recipe and More

Region / culture: Poland | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Lemon and Almond Soup is a delicious and creamy soup that is perfect for a light and refreshing meal. The combination of tangy lemon and nutty almonds creates a unique and flavorful dish that is sure to impress your guests.

History

This recipe has its origins in Mediterranean cuisine, where almonds and lemons are commonly used in both sweet and savory dishes. The creamy texture of the soup comes from the ground almonds, which also add a rich and nutty flavor to the dish.

Ingredients

25 g / 1 oz butter
1 onion, chopped
450 g / 1 lb parsnips, peeled and chopped
0.5 tsp ground cumin
900 ml / 1.5 pt vegetable stock
1 tbsp chopped fresh parsley or coriander
300 ml / 0.5 pt milk
75 g / 3 oz finely grated California ground almonds
rind of 1 lemon
salt and pepper
4 tbsp crème fraîche or soured cream
25 g / 1 oz toasted flaked almonds from California
parsley sprigs and lemon rind

How to prepare

Melt the butter in a large saucepan and sauté the onion for about 5 minutes, until softened.
Add the parsnips and cook, stirring for another 2 – 3 minutes.
Add the ground cumin, vegetable stock, and chopped parsley.
Bring to a boil and simmer gently for about 20 minutes or until the parsnips are tender.
Transfer the mixture to a food processor or blender and blend until smooth.
Return to the saucepan and add the milk, ground almonds, and lemon rind.
Reheat gently and season to taste with salt and pepper.
Ladle the soup into bowls, then garnish with crème fraîche or soured cream, toasted flaked almonds, parsley sprigs, and lemon rind.

Variations

Add a pinch of chili flakes for a spicy kick.
Substitute parsnips with carrots or sweet potatoes for a different flavor profile.
Use coconut milk instead of dairy milk for a dairy-free version of the soup.

Cooking Tips & Tricks

Be sure to toast the flaked almonds before adding them to the soup for a crunchy texture and enhanced flavor.

- Adjust the amount of lemon juice to suit your taste preferences – you can add more or less depending on how tangy you like your soup.

- For a smoother texture, you can strain the soup through a fine mesh sieve before serving.

Serving Suggestions

Serve the Lemon and Almond Soup with crusty bread or a side salad for a complete meal. Garnish with fresh parsley and lemon zest for a pop of color and flavor.

Cooking Techniques

Be sure to blend the soup until smooth for a creamy texture.

- Simmer the soup gently to allow the flavors to meld together.

- Garnish the soup with a dollop of cream and toasted almonds for added texture and flavor.

Ingredient Substitutions

Use cashews or walnuts instead of almonds for a different nutty flavor.

- Substitute vegetable stock with chicken stock for a non-vegetarian version of the soup.

Make Ahead Tips

You can prepare the Lemon and Almond Soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the Lemon and Almond Soup in individual bowls garnished with a swirl of cream, toasted almonds, and a sprinkle of lemon zest for an elegant presentation.

Pairing Recommendations

Pair the Lemon and Almond Soup with a crisp white wine, such as Sauvignon Blanc or Chardonnay, for a perfect pairing.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Lemon and Almond Soup contains approximately 250 calories.

Carbohydrates

Each serving of Lemon and Almond Soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of Lemon and Almond Soup contains approximately 15 grams of fats.

Proteins

Each serving of Lemon and Almond Soup contains approximately 5 grams of proteins.

Vitamins and minerals

Lemon and Almond Soup is a good source of vitamin C, vitamin E, and magnesium.

Alergens

This recipe contains almonds and dairy (butter, milk, cream), which may be allergens for some individuals.

Summary

Lemon and Almond Soup is a nutritious and flavorful dish that is rich in vitamins, minerals, and healthy fats. It is a great option for a light and satisfying meal.

Summary

Lemon and Almond Soup is a delicious and creamy dish that is perfect for a light and refreshing meal. With its unique flavor profile and nutritious ingredients, this soup is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Lemon and Almond Soup. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy little cottage by the sea. Margaret was known for her culinary skills, and she had promised to teach me a new recipe that day.

As we sat in her sunlit kitchen, surrounded by the sweet scent of flowers from her garden, Margaret pulled out an old, stained recipe card from a drawer. She explained that this recipe had been passed down through her family for generations, and it was a cherished secret among her relatives.

Intrigued, I watched as Margaret gathered the ingredients for the soup - fresh lemons, almonds, chicken broth, and a few secret spices that she carefully measured out. She began to explain the process to me, her hands moving deftly as she chopped and stirred.

I was mesmerized by the way she worked, her movements graceful and precise. As the soup simmered on the stove, filling the air with the tantalizing aroma of citrus and nuts, Margaret told me the story behind the recipe.

She explained that the soup had been created by her great-grandmother, a renowned chef in her day. Legend had it that the recipe had been inspired by a trip to the Mediterranean, where the bright flavors of lemon and almond had captivated her senses.

Margaret's great-grandmother had spent years perfecting the recipe, tweaking and adjusting until it was just right. She had shared it with only a select few, passing it down through the generations as a gift to her family.

As Margaret ladled the steaming soup into bowls and garnished them with a sprinkle of fresh herbs, I could hardly contain my excitement. I felt privileged to be learning this treasured recipe, and I knew that I would carry it with me always.

After we had finished our meal, Margaret gave me a copy of the recipe card, now stained with lemon juice and almond dust. She told me that it was now my turn to carry on the tradition, to share the soup with my own loved ones and pass it down to future generations.

I left Margaret's cottage that day with a heart full of gratitude and a head full of delicious possibilities. I couldn't wait to recreate the Lemon and Almond Soup in my own kitchen, to make it my own and share it with those I held dear.

Over the years, I have made the soup countless times, each batch a little different from the last. I have added my own touches, experimenting with new spices and ingredients to make it truly my own.

But no matter how many times I make it, the soup always brings me back to that sunny day in Margaret's kitchen, where I first learned the recipe that would become a staple in my own culinary repertoire.

Now, as I pass the recipe on to you, my dear grandchild, I hope that you will embrace it with the same love and reverence that I have. May the Lemon and Almond Soup bring you joy and comfort, just as it has done for me and my family for so many years.

And remember, the beauty of a recipe lies not just in the ingredients and the process, but in the stories and memories that it carries with it. Cherish those stories, hold them close to your heart, and let them infuse every spoonful of soup you serve.

With love and a sprinkle of lemon zest,

Your Grandma