December 15, 2015


Almonds - 1/2 cup
Milk - 1/2 cup
Onion - 1
Celery sticks - 4
Stock - 5 cups
Oil - 1 1/2 tbsp
Refined flour - 1 tbsp
Sugar - 1 tsp
Salt and pepper to taste


  • Blanch and peel the almonds. Grind them until smooth.
  • Boil the milk and pour it over the ground almonds. eave for about 30 minutes.
  • Finely chop the onion; wash and dice the celery.
  • Bring the stock to the boil.
  • Heat the oi over medium heat in a heavy bottomed pan. Lower the heat, add the onion; cook till the onion is soft and translucent. Sprinkle the flour and stir it in till well blended.
  • Cook stirring for 1-2 minutes more, taking care it does not turn brown.
  • Remove the pan from the heat and leave for 1-2 minutes till it stops sizzling.
  • Add the hot stock to the pan at once and immediately start stirring the soup. It will begin to thicken.
  • Return it to the medium heat and keep stirring till it comes to the boil.
  • Stir in the sugar, salt, pepper and almond mixture, mix well and add the diced celery.
  • Simmer for a few minutes more till the celery is barely cooked and still crunchy.

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