Almond Soup
- 1 14 cups chopped blanched almonds
- 2 tablespoons butter
- 12 cup chopped onion
- 1 large garlic clove, crushed
- 12 teaspoon minced ginger
- 12 teaspoon salt
- 1 14 cups water or 1 14 cups stock
- 1 12 cups fresh squeezed orange juice
- 1 -2 tablespoon dry sherry
- 12 teaspoon fresh orange rind
- black pepper
- cayenne pepper
- In a heavy skillet, cook the almonds in butter, with onion, garlic, ginger and salt over a low flame, stirring until the almonds are toasty and the onions are soft (8 - 10 minutes).
- Remove from heat.
- Using a blender or a food processor or a hand held emersion blender, puree the sauteed mixture in combined water (or stock) and orange juice.
- Add sherry to taste.
- Make sure the puree is very smooth.
- Transfer it to a saucepan.
- Stir in the orange rind and the black and cayenne peppers.
- Heat the soup gently (just heat it - don't cook it) Serve it as soon as it's hot and garnish each with.
- Assorted Delightful Toppings:.
- slivered toasted almonds.
- finely minced cloves.
- thin rounds of fresh orange rind.
blanched almonds, butter, onion, garlic, ginger, salt, water, fresh squeezed orange juice, sherry, orange rind, black pepper, cayenne pepper
Taken from www.food.com/recipe/almond-soup-234008 (may not work)