Almond Soup ( Eat Well Stay Well Recipes )
Recipe type: soups
Almond soup, remember those childhood days when grandmother use to compel to eat 2 to 3 almonds everyday? almonds are “brain-friendly” foods as they help enhance its function. Here’s a rich and tasty soup that does wonders for your brain.
- 15 to 20 almonds (badam)
- 4 cups white stock , refer handy tip
- 2 tsp butter
- 1 tbsp plain flour (maida)
- ¾ cup hot milk
- 3 to 4 drops almond essence
- salt and to taste
- 2 tbsp fresh cream
- Soak the almonds in hot water for 10 minutes, drain and remove the skin.
- Keep 2 to 3 almonds aside and blend the remaining in a mixer till smooth using a little stock.
- Cut the remaining almonds into slivers and bake them in an oven until crisp. Keep aside.
- Add the prepared almond paste to the white stock and mix well. Keep aside.
- Heat the butter in a deep non-stick pan, add the flour and sauté over a slow flame for 5 minutes, while stirring continuously, taking care the flour does not discolour.
- Add the almond paste and remaining white stock, mix well and bring to boil, while stirring continuously.
- Add the milk, almond essence, salt and pepper, mix well and simmer for 5 minutes.
- Add the cream and mix well. Serve immediately garnished with almond slivers.
Combine 2 cups of chopped mixed vegetables (potatoes, onions, pumpkin and cabbage) with 5 cups of water and pressure cook for 3 to 4 whistles, blend till smooth and strain. You will get 4 cups of white stock, use as required.