Food Sopa Castilla (Spanish Soup) Yankee Magazine • February 9, 2005 • Add Comment 0.00 avg. rating (0% score) - 0 votes Sopa Castilla (Spanish Soup) Yield: Makes 6 servings. Ingredients 8 cups beef consomme 1/4 cup olive oil 1/2 cup crushed almonds 2 cups toasted croutons 1/4 cup slivered almonds, toasted 1/4 cup grated Parmesan cheese Instructions Heat the consomme. Add the olive oil to the crushed almonds, mixing well, then stir the mixture into the consomme. Pour into six heat-proof bowls; top with croutons, slivered almonds, and cheese; and then brown briefly under the broiler.