Potato soup with fried almonds (Sopa de patatas y almendras) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 88) by Anya Von Bremzen

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Notes about this recipe

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  • chawkins on January 09, 2018

    Delicious soup. I used prosciutto for the ham and lemon juice for the vinegar. Tried to cut the potatoes using the suggested technique, but was not too successful and found it to be kind of dangerous, so just chunked it up in irregular shapes

  • stockholm28 on April 16, 2015

    This was noted as one of the Food52 genius recipes which made me take a look. Potatoes, garlic, almonds ... Delicious and easy.

  • mcvl on October 19, 2013

    Wow. I had an old American Serrano ham bone and made a broth from that plus some chicken and lamb bones. Un-be-leiv-ably delicious. Unfortunately, I don't know when I'll buy another whole ham, it's really hard for just two people to use it up. But really, a five-star meal, shared with intimate friends, the kind who understand that potato soup can be infinitely more interesting than caviar and champagne.

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