June 26, 2012

Almond Soup

Almonds - 10-12
Milk - 100 ml
Cornflour - 1 tbsp
Cream - 50 ml
Oil - 1 tsp
Onion - 1 (sliced)
Salt to taste


  • Blanch the almonds, remove the skin and grind to a paste.
  • Mix the cornflour in the milk to form a smooth paste.
  • Heat the oil in a pan, add sliced onion, fry it till brown.
  • Keep half of this aside for garnishing.
  • Add milk paste, almond paste and 1/2 cup of water and cook in low flame by stirring continuously. 
  • Cook for 1-2 minutes then add cream. Continue to cook in low flame stirring for another 2 minutes.
  • Serve hot garnished with remaining onion.

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