3 cn Condensed consomme’
(10-1/2 ounces each) 3 Soup cans water
1/2 c Ground blanched almonds
1 tb Olive oil
3 sl Bread — toasted
— cut into 1-inch strips 1/3 c Grated Parmesan cheese
1/2 c Toasted sliced almonds
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 Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232326 -0800