Almond soup with chorizo recipe
- Cuisine: Modern Australian
- Serves 4
2 cloves garlic
200 g celeriac
200 g blanched almonds
4 tbsp olive oil
800 ml chicken stock
200 ml coconut milk
100 g chorizo
PreparationPeel and finely dice the onion and garlic. Peel the celeriac and dice very finely. Heat 2 tbsp oil and slowly toast the almonds until golden brown, stirring constantly. Then stir in the onion, garlic and 150 g celeriac and sweat briefly. Stir in the chicken stock and coconut milk and simmer gently for about 15 minutes, stirring occasionally.
Dice the chorizo very finely and slowly sweat in the rest of the oil with the remaining celeriac. Set aside.
Puree the soup finely and season to taste with salt and cayenne pepper. Ladle into bowls and drizzle each serving with a little of the oil left from frying the chorizo. Serve the diced chorizo separately.
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