Cream Of Almond Soup Recipe

Ingredients

• Salted butter . . . . . 1 oz
• Red onion . . . . . . . . 1 no
• (Finely chopped)
• Garlic . . . . . . . . . . . 2 cloves
• (Halved)
• Ground almonds . . . . 5 oz
• Potatoes . . . . . . . . 4 nos
• (Peeled and diced)
• Vegetable bouillon . . 2 cups
• Brandy . . . . . . . . . . ½ cup
• Half and half cream . . 5 fl oz
• Cornstarch . . . . . . . 1 tbsp
• Water . . . . . . . . . . 2 tsp
• Salt . . . . . . . . . . . . 1 tsp
• Black pepper . . . . . . 1 tsp
• Cilantro sprigs to garnish

How to make Cream Of Almond Soup

1. Fry onion and garlic in butter until softened, about 3 minutes.
2. Put ground almonds and onion mixture in a blender.
3. And blend until it gets smooth.
4. Put almond mixture into a deep pan.
5. Add potatoes, vegetable bouillon, brandy, cream, salt and black pepper.
6. Bring to a boil and cook for 15 minutes, stirring occasionally.
7. In the meantime, combine cornstarch and water until smooth.
8. Add cornstarch mixture to soup.
9. Stir constantly until thickened.
10. Serve hot with crusty rolls and garnished with cilantro sprigs.