Algerian Almond Soup - Lloz Shorba Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 10 Minutes
- Total Time
- 45 Minutes
- Yield
- 5 Servings
Tools You Will Need:
mortar and pestle
mid-sized pan with cover or dutch oven
1 medium-sized saucepan
tbsp. measure
cup measure
mid-sized pan with cover or dutch oven
1 medium-sized saucepan
tbsp. measure
cup measure
Ingredients:
2 tbsp. olive oil
¾ C onions, minced
2 tbsp. + 1 tsp. flour
1 qt. chicken stock (store bought low sodium chicken broth is fine)
¾ C blanched almonds, ground
¾ C half-and-half or heavy cream
salt and pepper to taste
package of almond halves
¾ C onions, minced
2 tbsp. + 1 tsp. flour
1 qt. chicken stock (store bought low sodium chicken broth is fine)
¾ C blanched almonds, ground
¾ C half-and-half or heavy cream
salt and pepper to taste
package of almond halves
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1. In saucepan, bring chicken stock to a boil.
2. Heat olive oil and saute onions until translucent.
3. Blend in flour thoroughly.
4. Add boiling chicken stock and stir.
5. Simmer on low heat for 10 minutes.
6. Add almonds and simmer for 90 minutes.
7. Add cream and simmer on low heat for 12 minutes.
8. Add salt and pepper to taste.
9. Garnish with almond halves and serve.
2. Heat olive oil and saute onions until translucent.
3. Blend in flour thoroughly.
4. Add boiling chicken stock and stir.
5. Simmer on low heat for 10 minutes.
6. Add almonds and simmer for 90 minutes.
7. Add cream and simmer on low heat for 12 minutes.
8. Add salt and pepper to taste.
9. Garnish with almond halves and serve.
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