Ingredients
-
250 ml cups almonds
-
1¾ (350 ml) cups milk
-
2 teaspoons butter, at room temperature
-
1¼ teaspoons maida (refined flour) or pastry flour
-
½ teaspoon sugar
-
1 teaspoon table salt
-
½ teaspoon ground white pepper
-
1½ tablespoons heavy cream
Directions
Steps
|
1
Done
|
Soak the almonds in hot water for 4 to 5 minutes. Drain and peel them. Slice 10 to 12 almonds and set them aside for garnish. Put the remaining almonds and ¾ cup (150 ml) of the milk in a food processor, and process to a smooth paste. |
|
2
Done
1
|
Place a nonstick saucepan over high heat, add the butter, and let it melt. Add the maida, lower the heat to medium, and sauté for 1 minute, stirring continuously to ensure that the color of the flour does not change. Gradually add the remaining 1 cup (200 ml) milk and stir continuously so that lumps do not form. |
|
3
Done
5
|
Add the sugar, salt, and white pepper, and cook, stirring continuously, until the mixture comes to a boil. Lower the heat and simmer for 5 minutes, stirring occasionally. |
|
4
Done
15
|
Add the almond and milk paste and 2 cups (400 ml) hot water, and simmer for 10 to 15 minutes, stirring occasionally, until the soup thickens. Ladle into individual soup bowls. |
|
5
Done
|
Place a small nonstick sauté pan over high heat. When it is hot, lower the heat to medium, add the reserved sliced almonds, and toast until they just begin to change color. Sprinkle the toasted almonds over the soup in each bowl and drizzle with the cream. Serve immediately. |
