Aeschbi’s Andalusian Almond Cream Soup

Roast the almond kernels in enough olive oil until golden, add the chopped garlic (1) and roast for about a minute. Add the soup and the unpeeled garlic clove (2), simmer gently for about an hour.

Cool the soup slightly, put it in the hand mixer form, pass it through the hair sieve. Bring to a boil again, add cream, thicken with cornflour if necessary.

Add cognac, season with salt and freshly ground pepper and season with cayenne.

Serve: Serve the soup with chorizo, morcilla and good fresh bread. Put a sausage in each spoon, fill up with soup and serve together.

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