Sometimes the simplest recipes beget the best flavor. Here’s our take on the cream of Almond soup – a nutty rich soup packed with the goodness of protein and a fast recipe to recreate. Vegan-friendly!
Ingredients:
- 800 Ml vegetable stock
- 200 ml skimmed milk
- 100 gms toasted almonds (powdered)
- 50 gms butter
- 50 gms flour
- to taste salt and pepper
- A pinch of nutmeg, grated
- 2-3 drops almond essence
- 10 gms toasted almond flakes
Method:
- In a heavy-bottomed sauce pan melt the butter over low heat.
- Add in the flour and milk stirring continuously until a smooth roux is obtained.
- Now add the powdered almonds and lastly add the vegetable stock and simmer gently.
- Add the seasoning and serve hot garnished with almond flakes.
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