Toasted Almond Soup the Inn At Long Last

• 2 quarts chicken broth or vegetable
• 13 cup rice long grain
• 1/2 cup almonds blanched
• 1 tablespoon butter
• 1 large onions chopped
• 1 tablespoon garlic finely chopped
• 1/4 cup sherry dry
• 2 tablespoons almond paste
• 1 x orange zest grated
• 1 cup evaporated milk skim
• 1 x salt and white pepper
• 1 1/4 cups almonds toasted
• 1 x orange zest grated

1. Spray a large soup pot with Pam.
2. Add the stock and bring to a boil.
3. Meanwhile, spray a 10-inch skillet with Pam, and in it melt the butter over medium heat.
4. Lower the heat under the stock to the barest possible simmer.
5. Puree the soup, in batches, in a food processor, then put through a food-mill or power strainer.
6. Reheat just before serving, and serve, very hot, in small cups.

chicken broth, rice, almonds blanched, butter, onions, garlic, sherry dry, almond paste, orange zest, milk, salt, almonds, orange zest

Taken from recipeland.com/recipe/v/toasted-almond-soup-the-inn-at--32719 (may not work)