Delicious Toasted Almond Soup Food

SHERRIED ONION AND ALMOND SOUP WITH SAFFRON

Steps:

• Melt the better in a heavy saucepan over a low heat to prevent it from burning. Add the onions and garlic, stirring frequently for 15-20 minutes until the onions are soft and translucent.
• Add the saffron and cook, uncovered, for 3-4 minutes. Add the ground almonds and cook, stirring continuously, for 2-3 minutes. Add the stock, sherry and 1 tsp salt and plenty of pepper. Bring it to the boil and then simmer gently for about 10 minutes.
• Process the soup in a blender until smooth, then return it to the rinsed pan. Reheat slowly without allowing the soup to boil, stirring occasionally. Check the seasoning.
• Ladle the soup into heated bowls, garnish with the toasted almonds and a little parsley and serve immediately.

CARROT WITH TOASTED ALMOND SOUP

Steps:

• Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
• Meanwhile, peel potato and cut into 1/2-inch cubes.
• Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
• Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

TOASTED ALMOND SOUP

Steps:

• Soak the chopped broccoli in salted water for 10-15 minutes. Drain well.
• Broil or dry roast the almonds on medium heat till the skin changes colour slightly.
• Remove from heat and once they cool, slice them into slivers.
• Heat water or vegetable stock with onion, garlic and celery together in a pot.
• Bring to a boil.
• Toss in the broccoli florets and cook, uncovered, for 5-7 minutes or till the broccoli is just done.
• Remove from heat and allow to cool.
• Puree in a blender.
• Add milk and blend in the blender.
• Mix thoroughly, then pour this mixture back into the pot and bring to a boil again.
• Add salt and white pepper powder.
• Stir in toasted slivers of almond and serve hot.
• Enjoy :).

TOASTED ALMOND

Steps:

• Add liqueurs to a cocktail shaker with ice. Shake and strain into a 10-ounce rocks glass over ice. Top with heavy cream and serve with a short straw.

DELICIOUS TOASTED ALMOND SOUP

Steps:

• Cool the blanched almonds.
• Peel them and cut into slivers.
• Roast till they turn golden.
• Keep aside.
• Heat oil in a pan.
• Add bayleaf, onion, garlic and black peppercorns.
• Saute for a minute.
• Toss in the shredded spinach, reserving some for garnish.
• Saute the shredded spinach that's in the pan for 5 minutes.
• Add 3 cups of water, salt and the roasted cumin powder.
• Bring the mixture to a boil.
• Remove from heat and strain.
• When the mixture has slightly cooled, puree the spinach in a blender.
• Now, transfer the puree to the pan and mix in the cooking liquid.
• Stir in the skimmed milk and check for the seasoning.
• Bring the mixture to a boil.
• Now, place the shredded spinach leaves in individual bowls.
• Pour the hot soup over this.
• Garnish with almond slivers.
• Serve immediately!

CARROT WITH TOASTED ALMOND SOUP

Steps:

• Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
• Meanwhile, peel potato and cut into 1/2-inch cubes.
• Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
• Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.