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Polish Recipes Newsletter

Polish Almond Soup Recipe (Zupa migdalowa)

Enjoy this gluten-free Polish Almond Soup recipe that is made with nourishing, sweet almonds.  Zupa migdalowa (Almond Soup) is a traditional part of the Polish Christmas Eve dinner, called Wigilia, where it is enjoyed either at the beginning of the meal or after the fish entree.  For Christmas eve, the soup is typically not served with a raw egg yolk.  

For other occasions, this almond soup recipe is so tasty you could use it for warm healthy breakfast meal or as a nourishing snack.  You can add an egg yolk and top with cinnamon.  The following almond soup recipe makes enough for 8-10 people.  Note that you may need to add more milk to adjust desired thickness.

Polish Almond Soup Recipe (Zupa migdalowa)

  • 4 cups milkPolish Almond Soup Recipe
  • 3 cups ground almonds (or use Almond Flour that is just almonds)
  • 1 cup cooked rice (brown rice is a healthier option)
  • 1 teaspoon almond extract
  • 3/4 cup raisins or currants
  • 1 tbsp sugar
  • 2-3 egg yolks (optional)


1.  Bring milk to a simmer in a large pot.  

2.  Add the ground almonds, stir and cook gently on low heat for 15 minutes or until it thickens.

3.  Add rest of the ingredients.  Stir and allow to thicken.  Add milk if too thick.  

4.  Ladle the soup into bowls.  If preferred, sprinkle with cinnamon and place a raw egg yolk on top of each serving and serve immediately.  (the egg cooks in the hot soup)


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