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Almond And Mushroom Soup
By : Rehana KhambatyCategory : Raitas, salads and soups
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Blanch the almonds, peel and toast them on a dry shallow pan.
- Grind the almonds to a paste. Keep aside.
- In a deep saucepan, mix the almond paste with stock and chopped spring onion, add salt and pepper.
- Cover and simmer for 18-20 mins.
- Remove the soup from the fire.
- Strain the soup to remove the onion and almond pieces.
- While straining press with the back of a spoon to extract all the flavour.
- Return the strained soup back to the pan alongwith ½ cup of the strained almonds.
- Blend the flour and butter together until smooth.
- Heat the soup and bring it to a simmer.
- Whisk the flour and butter mixture into the soup.
- Bring the soup just to a boil, stirring continuously until soup thickens slightly.
- Add the sauteed mushrooms, celery and cream.
- Stir and remove from fire.
- Check seasoning. Pour soup into individual bowls.
- Garnish each served with chopped chives.
Ingredients:
1&3/4 cups - blanched, toasted almonds
4 cups - vegetable stock
2 - small spring onions, chopped
Salt and pepper to taste
2 tbsp - plain flour (maida)
2&1/2 tbsp - butter, softened
250g - thinly sliced mushrooms sauteed in 1&1/2 tbsp - butter until well browned
1/4 cup - chopped celery
1 cup - thick cream
1 tsp - chopped chives
1&3/4 cups - blanched, toasted almonds
4 cups - vegetable stock
2 - small spring onions, chopped
Salt and pepper to taste
2 tbsp - plain flour (maida)
2&1/2 tbsp - butter, softened
250g - thinly sliced mushrooms sauteed in 1&1/2 tbsp - butter until well browned
1/4 cup - chopped celery
1 cup - thick cream
1 tsp - chopped chives
RECIPES BY REHANA KHAMBATY
