by Tarla Dalal
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Added to 92 cookbooks
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Almonds are special because the effect they have on our palate is unusual. While their richness is intoxicating, their mildly nutty flavour is very soothing at the same time.
Naturally, a soup made with this wonderful ingredient is nothing short of a special treat. While the blanching and de-skinning of almonds takes a bit of time, the actual preparation of the soup is very easy and quick, so the effort is well-balanced and the final outcome is completely worthy of it!
You can peel and refrigerate the almonds earlier, but prepare the soup just before serving in order to enjoy the best texture. Since the soup is white sauced based, it tends to get gooey upon cooling.
- Soak the almonds in hot water for 20 minutes, drain and remove the skin.
- Blend the almonds in a mixer till coarse. Keep aside.
- Heat the butter in a deep non-stick pan, add the plain flour and sauté on a medium flame for 30 seconds.
- Add the almond coarse paste, white stock and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the fresh cream, salt and pepper and mix well.
- Serve hot garnished with almond slivers.
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