• Cooking Time:
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  • 3 tbs olive oil
  • 3 big unions chopped
  • 2 cloves garlic chopped
  • 5 sprigs saffron
  • 50 gr roasted almonds chopped
  • 2 tbs roasted almonds sliced
  • 3-4 c union broth
  • 3 tbs vinegar
  • 1/2 ts sweet ground paprika
  • 1 tbs parsley chopped.
  • 1/2 cube vegetable broth
  • salt and pepper to taste.


  • For the union broth
  • Clean the unions and put the skins in a pan, cover with 4 c of water and cook for 30 min till water is coloured, strain and put broth in a soup pan, add 1/2 a cube vedgetable broth.
  • Heat olive oil in a frying pan and saute unions and garlic on medium heat, cover pan and cook very low heat for 20 min till soft stir from time to time.
  • Add to union broth, add saffron,chopped almonds, vinegar,1 ts salt, paprika and 2 ts pepper, lower heat and cook for 15 min.
  • Put soup in a mixer and beat till smooth put again in soup pan and heat to boiling point stirring well.
  • Put soup in bowls and top with sliced almonds and parsley
  • Serve with warm French baquette.
  • Bon appetite
  • Michel

Categories: Misc. Soup/Stew 
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