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LEMON & ALMOND SOUP | The Olive Merchant


  • Preparation time: 10 minutes
  • Cooking time: 20 minutes


  • I small onion
  • I clove of garlic
  • 4 tablespoons of  Extra Virgin Olive Oil
  • 1 tablespoon of flour
  • 250 ml of single cream
  • 1 ½ litres of stock – chicken or vegetable
  • Juice and zest of a large unwaxed lemon
  • Ground nutmeg
  • Bay leaf
  • 3 tablespoons of roasted almonds
  • Sea salt and freshly ground pepper to taste
  •  Lemon olive oil
  • credit to Nudo


Finely chop the onion and crush the garlic with the back of a wooden spoon. Heat the olive oil in a large pan and add the onion and garlic until it browns gently. Add the flour and stirring constantly cook over a low heat for a minute. Add the stock and bring to the boil using a wire whisk to avoid any lumps forming.

Add the lemon juice and zest, bay leaf and nutmeg. Season to taste. Simmer for 20 minutes. Add 2/3 rds of the almonds, discard the bay leaf and blitz in the blender. Return to the pan to add the cream whisking gently. Chill. Garnish with a little lemon zest and remaining almonds. For an extra lemony hit drizzle some of  Lemoni oil over also.


Posted on

March 10, 2020

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