Skip to content
November 26, 2018
Georgia O'Keeffe's Almond Soup
A recipe to keep you sustained, and share with loved ones.
As written in 'A Painter's Kitchen - Recipes from the Kitchen of Georgia O'Keeffe'
"At times, miss O'Keeffe spoke of winter memories from Wisconsin when she was young. Going to the horse barn to ask the man to saddle the horses for pulling the sled, toboggan rides in the moonlight, making an imprint of her coat in the snow... on cold nights, by fire and candlelight, this almond soup was quite delicate and substantial." - Margaret Wood, author
1/2 CUP chopped onions
1/2 CUP whole, blanched almonds
2 TBSP safflower oil
1 Cup milk
1/2 tsp herb salt, to taste
parsley, as garnish
freshly ground pepper
Using a heavy skillet, slowly sauté the onions and almonds in the oil until golden.
Puree the onions and almonds, the chicken broth and milk in blender on high until the almonds are finely grained. Heat and add herb salt to taste. Do no simmer this soup.
Garnish with finely chopped parsley and a little freshly ground pepper.