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

1. 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).
2. Remove from heat.
3. 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.
4. Add sherry to taste.
5. Make sure the puree is very smooth.
6. Transfer it to a saucepan.
7. Stir in the orange rind and the black and cayenne peppers.
8. Heat the soup gently (just heat it - don't cook it) Serve it as soon as it's hot and garnish each with.
9. Assorted Delightful Toppings:.
10. slivered toasted almonds.
11. finely minced cloves.
12. 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)