Sopa Castilla La Vieja(Almond Soup)

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 [email protected] (KAREN MINTZIAS) On 23 NOV 95 232326 -0800