Source: Chef Neal Fraser
Chef Fraser uses whole blanched and sliced almond forms in his Chorizo, Almond and White Bean soup. The almonds add a contrasting texture to the white beans while offering a warm, subtle flavor to complement the piquant chorizo.
1 cup Blanched Almonds
4 oz sliced un-blanched almonds
1 ea la Espanola chorizo
1 # white beans, soaked in cold water over night
2 oz peeled garlic, smashed
4 ea white onions, peeled and diced
1 oz chopped Italian parsley
1.5 -gallons chicken stock
2 oz olive oil
1. In a stockpot: add the olive oil and the chopped white onions. Over low flame, sweat out the onions till translucent. Season with salt. Peel the chorizo and grind through a large hole of a meat grinder. Add to the onions with the garlic. Cook over low flame till you smell the chorizo cooking. Add the almonds and cook for 4 more minutes. Add the drained beans and the chicken stock. Season with some more salt. Bring to a simmer and simmer till the beans are soft. About 1 hour. Make sure not to cook the beans too fast for they will fall apart. Season with salt and pepper.
2. Toast the sliced almonds in a 300-degree oven till golden brown. Garnish the soup with the almonds and the chopped parsley.