Almond Soup

Page 35

Cuisine: Middle Eastern | Course Type: Soups and Stews

(1 review)

Tags: vegetarian cookbook club

Recipe Reviews

Surprisingly tasty - for a simple and unusual recipe.

My assignment for our next cookbook club is soup, and because there is generally a lot of food at these events, I want something not too heavy. This recipe caught my eye as I've never tried an almond soup.

An onion is sautéed in butter, flour added, and then chicken broth is carefully mixed in. This is cooked to thicken slightly, and 1C ground blanched almonds are added (I used Bob's Red Mill Almond Flour/meal). This is then allowed to simmer for about 1/2 an hour, and then 1C cream is to be added (I used 1/2C half and half, and 1/2 C whole milk). Salted and peppered and you are ready to go.

Both my teenage kids thought this sounded terrible, and they were begging me for top raman. But once they tasted it, they loved it. In fact, I might have given this soup a 3 (flavors are nice, but not really complex), but they insisted it should be a 4.

This soup is probably good enough to take to my dinner, but I'm hoping to test another recipe or two before Saturday.

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