Almond Soup. The legacy of traditional cuisine

There are recipes that transcend gastronomy to become authentic family heirlooms. Almond soup is one of those culinary jewels, rooted in the tradition and fervor of the Christmas season. Originally from Spain, this preparation has conquered palates around the world, bringing with it the intoxicating aroma of almonds and the comforting warmth of cream or milk.

Origins and Christmas tradition

Almond soup, a typical Christmas Eve dinner dessert in Spanish cuisine, has its roots in the rich culinary heritage of the Iberian Peninsula. In Madrid and the surrounding regions, as well as in the two Castillas, this delicacy is an expected presence at the festive table. The preparation process has varied over the years, but its essence has remained constant: ground almonds mixed with hot cream, flavored with vanilla, cinnamon and sometimes a touch of lemon.

The unique characteristics of almond soup

Almond soup is distinguished by its simplicity and richness of flavor. The mixture of ground almonds, cream or hot milk, and flavorings such as vanilla and cinnamon creates a thick, comforting sauce that recreates the taste of Christmas tradition. In times past, this delicacy was prepared with water only, as a gesture of abstinence from meat and dairy products during Christmas Eve dinner. However, over time, the inclusion of cream or milk has further enriched its texture and flavor.

Almond Soup Recipe

Usual ingredients:

• Ground almonds
• Milk or cream (or water for a more traditional version)
• Sugar (in the same proportion as the almonds)
• Vanilla and cinnamon for flavoring
• Lemon, to facilitate the dissolution of the almond paste

Sometimes elements such as sliced and toasted pine nuts are added , and more contemporary versions may include croutons for a crunchy touch. The more modern variants also experiment with vegetable drinks instead of dairy, offering a lighter and more digestive version, suitable for those who arrive satiated at Christmas desserts.

Preparation:

1. Heat the milk or cream with the vanilla, cinnamon and a slice of lemon.
2. Add the almond paste and sugar, cooking over low heat and stirring constantly to avoid lumps.
3. The mixture should be cooked until it thickens slightly, acquiring a smooth and creamy texture.
4. Serve hot, ideally in an earthenware casserole to maintain the tradition.

Almond Soup Today

In addition to the sweet version, there are savory variants of almond soup in southern Spain, with ingredients such as egg yolk, oil, garlic, bread, saffron and salt, with a touch of vinegar for added depth.

For those who prefer to enjoy this delicacy without preparing it from scratch, at Casa Mira, we offer a semi-prepared version of almond soup. This option allows you to enjoy the dessert with just a few final steps at home, ensuring that the tradition and flavor of this historic dessert is kept alive on modern tables. Don’t miss it, in our legendary store in the center of Madrid or in the online store.

Almond soup is not just a dessert, but a culinary journey through time, a delicacy served hot that invites you to reflect on Spain’s rich culinary history every Christmas.