Almond Soup ( Eat Well Stay Well Recipes )

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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.

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Soaking Time:  10 Minutes   Preparation Time:    Cooking Time:     Makes 4 servings
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15 to 20 almonds (badam)
4 cups white stock , refer 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

  1. Soak the almonds in hot water for 10 minutes, drain and remove the skin.
  2. Keep 2 to 3 almonds aside and blend the remaining in a mixer till smooth using a little stock.
  3. Cut the remaining almonds into slivers and bake them in an oven until crisp. Keep aside.
  4. Add the prepared almond paste to the white stock and mix well. Keep aside.
  5. 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.
  6. Add the almond paste and remaining white stock, mix well and bring to boil, while stirring continuously.
  7. Add the milk, almond essence, salt and pepper, mix well and simmer for 5 minutes.
  8. Add the cream and mix well. Serve immediately garnished with almond slivers.

Handy tip:

  1. 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.

Nutrient values Per Serving
113 calories 3.5 gm 6.4 gm 7.1 gm 110.9 mg

RECIPE SOURCE : Eat Well Stay WellBuy this cookbook
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 on 04 Dec 10 10:18 PM

Really healthy and tasty soup! its different as it is nut based rather than the more conventional - vegetable or fruit based.