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Lemon & Almond Soup

This Lemon & Almond chilled soup is an easy and delicious recipe for summer. The ingredients are light and fresh but with punchy flavours, and as it's a chilled soup its a great option for summer lunches or a light dinner. 


Recipe

  • 4
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes

Ingredients

  • I small onion
  • I clove of garlic
  • 4 tablespoons of Nudo Extra Virgin Olive Oil
  • 1 tablespoon of flour
  • 250 ml of single cream
  • 1 ½ litres of stock – chicken or vegetable
  • Juice and zest of a large unwaxed lemon
  • Ground nutmeg
  • Bay leaf
  • 3 tablespoons of roasted almonds
  • Sea salt and freshly ground pepper to taste
I small onion I clove of garlic 4 tablespoons of Nudo Extra Virgin Olive Oil 1 tablespoon of flour 250 ml of single cream 1 ½ litres of stock – chicken or vegetable Juice and zest of a large unwaxed lemon Ground nutmeg Bay leaf 3 tablespoons of roasted almonds Sea salt and freshly ground pepper to taste

Method

Finely chop the onion and crush the garlic with the back of a wooden spoon. Heat the olive oil in a large pan and add the onion and garlic until it browns gently. Add the flour and stirring constantly cook over a low heat for a minute. Add the stock and bring to the boil using a wire whisk to avoid any lumps forming.

Add the lemon juice and zest, bay leaf and nutmeg. Season to taste. Simmer for 20 minutes. Add 2/3rds of the almonds, discard the bay leaf and blitz in the blender. Return to the pan to add the cream whisking gently. Chill. Garnish with a little lemon zest and remaining almonds.