Cream of Almond Soup was a traditional recipe often prepared in Medieval times. Ground or powdered nuts were used to thicken broth and stewed in milk with a spices or herbs.
Before we explore this unusual Cream of Almond Soup, or Crème Almaundys, here is a quick refresher on what is considered Medieval times. The Middle Ages covers roughly the 5th to the 15th century. It is called the Middle Ages because it is the middle period of the three main divisions of history, at least the Western one: first is Antiquity which ends with the collapse of the Roman Empire, second is the Medieval period, and third we have the Modern period which started with the Renaissance.
If you want to learn all about what we ate in Medieval times and how we prepared food check out my Medieval Cooking Part 1 post or the Medieval Cooking in Today’s Kitchen cookbook. You will also find a great recipe of a Cornish Bacon Egg Pye recipe on that post too. But today I wanted to explore how food was seasoned at that time.
Spices and herbs, just like today, were used to flavor dishes. But the spices or herbs chosen were often a question of how rich or poor one was, especially for spices. More exotic spices had to be imported and only the rich or nobles could afford them. Common seasoning were black pepper, cinnamon, cumin, nutmeg, ginger and cloves. When you research recipes of this time they are very heavy in these flavors, usually a combination of several different ones at a time.
Herbs were more common as they could be easily grown all over Europe. One could find sage, mustard, parsley, caraway, mint, dill and fennel. The sweet and sour profile was popular and achieved with verjuice, wine and vinegar in combination with spices. And what about thickeners for soups, stews and sauces? Nuts, like almonds, were the popular way to go. Which brings us to today’s recipe…
As it was called in Medieval time, the Crème Almaundys is a French recipe dating back to the sixteenth century. One could find such a soup in both Spain and France. Cooking ground nuts in a mix of a broth and a milk creates a very enjoyable rich and creamy bisque. Here we are using almond milk but you could use cow, goat milk or another nut milk as well. The almond milk can be substituted for the same amount of regular milk plus 1 teaspoon of almond extract.
Make this recipe dairy-free by skipping the cup of cream or adding thickened almond milk. And you can make it vegan by using a vegetable stock and skipping the cream.
What does Cream of Almond Soup tastes like? Funny enough it resemble cream of mushroom soup a lot. I mentioned this to a friend who knew the almond version already and she totally agreed. So mushroom soup but a tad nuttier and richer 😉
Cream of Almond Soup
Ingredients
- 3 cups chicken stock
- 4 cups almond milk
- 1 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 1 cup ground almonds
- 1 cup heavy cream
- 1 sprig fresh mint optional
Instructions
- Bring chicken stock to a boil. Stir in the almond milk, cover, and simmer for 15 to 20 minutes.
- Add the spices, salt, and ground almonds and continue to simmer for one hour. Stir occasionally so the soup does not scald or clump.
- Remove from the heat and strain the liquid through a cheesecloth, then pour the strained soup back into the pan. Add the heavy cream and heat to a simmer.
- Serve soup in bowls, sprinkle on some nutmeg, and garnish with the min if desired.
I modernized the recipe which had the original instructions. This is what I left out.
– crushing my own almonds
– making my own stock with 1 medium-size capon and 3 cups water
– 1 tablespoon ground nutmeg for original recipe, I divided in half
– the cream is whipped and added to the soup when serving
The “Medieval Cooking in Today’s Kitchen” cookbook featured in this post was provided to me free of cost for review. Any personal opinions reflected in this post are my own and without influence.
Now I am so hungry just reading about, not one but two new utterly delicious dishes! I am a big fan of almonds and though we do use the paste to make our curries richer and creamier (you might have heard about the Indian Chicken Badami/almond chicken), this soup is new to me. But it makes perfect sense to combine these flavours together with almonds. I am definitely trying this!
Ha I guess it takes someone else to make me realize that I posted 2 almond heavy recipes in a row. I think I have heard of Chicken Badami but will look further into it, thanks! Hope you try the soup!
I would have never guessed you might prepare such a thing as almond soup – it must be a pretty unusual taste!
It kinda taste like a nutty mushroom soup so not that unusual, but even better. thanks for your comment!
Wow this is the first time I saw and heard of this, I bet it would be delciious and creamy, I tried almond milk before and I love it so this I guess would be in the same level of goodness
It is even better than just almond milk, a really lovely soup 🙂
Really interesting mix of ingredients! Great way to use almonds. Love cream of mushroom soup, so I’d be delighted with this, I’m sure. Thanks for introducing me to a new recipe!
You will like this even more then cream of mushroom I think, glad this new discovery is so well received 🙂
Chicken Stock and Almond Milk… A strange combo but I will def take your word on it that it’s GOOD – I mean… CREAMMMMM makes all flavor combos taste amazing – haha!
I had the same reaction: stock and a milk? But it works lol. Any other milk you would suggest to replace the cream? Coconut milk would change the flavor too much.
I remember seeing a Heston’s Feasts episode with Middle Ages food, so interesting, I don’t often think about what people were eating back then. This soup sounds good, we use almonds and almond milk quite a bit.
Thanks Elissa. Oh would be curious t see that episode! it is fun to explore the past of food.
Really interesting recipe, not tried anything similar to it before. Would like to give it a go!
Thanks and hope you give it a try, totally worth it!
I am surprised we don’t use nuts more often as a thickener! Great historical post Evelyne 🙂
Thanks Tandy and good point, nuts should be used more in soups.
This has quite a “Game of Thrones” sound to it, loved the recipe!
You are so right Prateek, still did not see this week’s episode. I heard it was great!
Beautiful pictures that remind of the medieval age too. Great recipe!
Thanks Sahar tried my best to create the right mood lol
The soup sounds amazing! Great read about the herbs and spices used in middle ages. We do a similar drink with almonds and spices but it is usually served cold.
Thanks Balvinder and now I am curious about your drink. got a link to a recipe for it?
Sounds scrumptious Evelyne.
Thanks Wendy 🙂
It makes me feel medieval. So much historical vibes. LOL But I so love the spices you put in this soup. It’s delightful! 🙂
Thanks Nagi and yeah fun flavors!
What a fascinating history! Love that you made a soup that was popular so many years ago 🙂
Thanks Liz traveling in time with food is fun!
Ooh I’ve made this soup and included a recipe for it in my book. I can vouch for how good it is! I got it from a historical cookbook too! 😀
No way Lorraine what a coincidence lol!
I love the spices in this creamy nutty soup, Evelyne. Don’t think I have ever had a savoury soup like this. Gotta give it a try since I love nuts!
thank you Angie I was sure you would be a fan of it. Let me know if you make it and how it is!
Sounds great, and could be converted to a vegan version.
Thanks and updated my post with the vegan suggestion 🙂
Interesting. Never made neither tasted, but sure I would love to dive in immediately.
I hope you give it a try Nava, it is delicious and healthy!
I always learn something new here. Seriously, I always learn of recipes I don’t think I’ve ever heard or might not have tried if I didn’t adore you blog. And Cream of Almond soup is new to me but definitely interesting to me. Great read Evelyne, as always :).
It makes me so happy to read you say that Kia, I love introducing new things and recipes. It’s all about breaking boundaries and try new foods. Hope you give it a try 🙂
I use nuts a lot to thicken chile sauces but have never considered making a soup. This sounds awesome! Makes sense to use almond milk as part of the base and love the spices. Great soup!
Thanks MJ, differently a unique soup concept for us but really works. And I am sure kicking it a notch with chiles would work very well.
This is great. So interesting to read about the flavors and spices of the Middle Ages. I guess we do not eat that differently…given the popularity of Almond milk and almonds in general. A soup though would be interesting. Love your place setting, especially the wooden utensils. Great read!
Thanks Rosemary. Yeah the seasonings are similar but the proportions way different. Ha thanks I did my best for it too look Medieval but nothing that old lol.