Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 cn Condensed consomme' 3 sl Bread; toasted
(10-1/2 ounces each) -- cut into 1-inch strips
3 Soup cans water 1/3 c Grated Parmesan cheese
1/2 c Ground blanched almonds 1/2 c Toasted sliced almonds
1 tb Olive oil

Heat consomme' and water. Mix almonds and oil and add to soup. Beat
until well blended. Spoon soup into individual heat-proof bowls.
Top bowls with toast strips. Sprinkle with cheese. Broil until
cheese is golden. Sprinkle with sliced almonds.

Adaption from recipe by Chef Mariano Bocos, The Spanish Pavilion
Campbell's Great Restaurants Cookbook, U.S.A.
Electronic format courtesy of Karen Mintzias

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