CREAMY ALMOND SOUP

Recipes

CREAMY ALMOND SOUP

CREAMY ALMOND SOUP

15 to 20 almonds

1 teacup white pumpkin

(Iauki), cut into small pieces

1 teacup cabbage (cut into small pieces)

2 potatoes

1 tablespoon plain flour (maida)

1 teacup milk

3 to 4 drops almond essence

2 tablespoons buffer salt and pepper to taste

For serving

1/4 teacup fresh cream

Rich and tasty, having the delicate flavour of almonds.

Preparation time: 10 minutes.

Cooking time: 20 minutes.

Serves 6.

Soak the almonds in hot water for 10 minutes. Remove the skin. Keep aside a few for decoration.

Heat the butter, add the vegetables and almonds and cook on a slow flame for 3-4 minutes.

Add 5 cups of water and put to cook in a pressure cooker.

When cooked, put in a blender and strain.

Mix well, add the almond essence, milk and flour.

Add to the stock and cook for a few minutes.

Slice the remaining almonds and roast them a little on a tawa or in an oven until crisp.

Fill the bowl with the soup, add the cream and almond slices.

Serve hot.

 

Variation: CORN CHOWDER SOUP

Instead of adding almonds and almond essence to the soup, add chopped tomatoes and 4 tablespoons of cooked corn.

 

Serve hot with grated cheese. 



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