Thursday, 25 April 2013

Romesco Soup

I was lying in the garden with the sun on my face thinking about what to make for lunch and thinking how fond I am of rosmesco sauce. I have almonds and peppers so along with some staples I decided a soup inspired by romesco sauce was possible, here is the result. Veronica turned up just in time to enjoy it with me.
For this soup you will need,
1 red pepper, chopped
1 yellow pepper, chopped
2 sticks of celery chopped
1 leek, chopped
2 shallots or 1 small onion, yes chopped
6 cloves of garlic. . . . . .sliced!
100g of flaked almonds
2 tablespoons of olive oil
2 tablespoons of dry sherry
1 tablespoon of tomato puree
1 teaspoon of smoked paprika
1/2 teaspoon of cayenne pepper
1/2 teaspoon of coarsely ground black pepper
2 litres of vegetable stock
as few strands of saffron.

Begin by cooking the garlic and almonds in olive oil over a low heat until they begin to turn a pale brown. Be careful at this stage not to burn them, using flaked almonds allows you to see the garlic and almonds turn from their creamy colour first to a soft beige and then a slightly deeper colour. As soon as you have a pale brown, add the remaining vegetables and continue to sweat the vegetables on a low heat, stirring from time to time for a few minutes until they have become translucent, no more than 5 minutes. Add the tomato puree and cook for a further minute before adding the sherry, saffron and spices, then finally the stock. Bring it all up to a simmer and cook for around 15 minutes. Blend in batches being careful not to overfill the blender jug, for a good two minutes each batch, strain and serve after adjusting the seasoning, reheating if necessary. This soup does produce a residue in the sieve but my chickens loved it so no loss.

Light and delicious with a fragrant spice kick, a good soup to play around with, adding fresh chilli would be good. I served this with some ground elder pesto focaccia.


  1. This looks wonderful and you are right about "residue", my chooks are about to dine on left over okara from making soymilk, the seedy skin bits of a batch of Arbutus unedo (Irish Strawberry tree) and cumquat jam and all of my vegetable peelings from last nights tea. I might have to make this gorgeous soup for my tea tonight I think...maybe I will even try a loaf of sourdough to go with it. Cheers for the wonderful soupy share :)

  2. I served this soup up at lunchtime and having half filled the soup bowls with fried garlic croutons before filling with the hot soup, I realised I had brought together pretty much all of the ingredients that go into making romesco sauce. best wishes, Tôbi