Cebollada con almendras

The origins of this traditional Andalusian saffron-flavored almond soup can be traced to a 16th-century cookbook of Ruperto de Nola, chef to King Ferdinand V, the Spanish ruler of Naples. That was the very first cookbook written in Spanish which featured a similar recipe for almond soup with onions, cinnamon, and sugar. Today, the preparation of cebollada con almendras begins with a sofrito of almonds, garlic, and parsley which results in a more savory dish. This elegant soup is sometimes made with the addition of vinegar in the almond paste, but it can also be served drizzled with a few drops of fine sherry vinegar.