Almond Soup
Ingredients
15 to 20 almonds (badam)
4 cups white stock, refer to handy tip
2 tsp butter
1 tbsp plain flour (maida)
3/4 cup hot milk
3 to 4 drops almond essence
Salt and to taste
2 tbsp fresh cream
Method
Soak the almonds in hot water for 10 minutes, then drain and remove the skins.
Keep a few almonds aside and blend the remaining ones 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 five minutes, while stirring continuously, taking care that the flour does not discolour.
Add the almond paste and white stock mixture, mix well and bring to boil, while stirring continuously.
Add the milk, almond essence, salt and pepper, mix well and simmer for five minutes.
Add the cream and mix well. Serve immediately, garnished with almond slivers.
Handy tip: 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.
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