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Almond Soup

Veggie.Lover's picture
Ingredients
  Almonds 1⁄2 Cup (8 tbs), grated
  Butter 3 Tablespoon
  Turnip 1 , chopped
  Potatoes 3 , chopped
  Milk 2 Cup (32 tbs)
  Water 4 Cup (64 tbs)
  Cornflour 3 Tablespoon
  Salt To Taste
  Pepper To Taste
  Sugar To Taste
  Cream 1⁄2 Cup (8 tbs)
Directions

Melt two tablespoons butter in a pan, and add vegetables.
Add water and salt.
Cover and cook till vegetables are tender.
Liquidise the cooked vegetables and pass through sieve.
Combine milk and cornflour and add it to the strained soup.
Simmer for five minutes stirring frequently.
Melt one tablespoon butter on low heat and roast grated almond lightly.
Add it to simmering soup.
Let simmer for one minute more and remove from fire.
Before serving add essence to the hot soup.
Add one teaspoon cream to each serving.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Almond

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2103 Calories from Fat 800

% Daily Value*

Total Fat 91 g140.5%

Saturated Fat 38.5 g192.4%

Trans Fat 0 g

Cholesterol 150.1 mg50%

Sodium 917.4 mg38.2%

Total Carbohydrates 290 g96.6%

Dietary Fiber 24.6 g98.2%

Sugars 77.8 g

Protein 48 g95.1%

Vitamin A 36.1% Vitamin C 239.7%

Calcium 106.6% Iron 44.8%

*Based on a 2000 Calorie diet

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Almond Soup Recipe