|Almonds||1⁄2 Cup (8 tbs), grated|
|Turnip||1 , chopped|
|Potatoes||3 , chopped|
|Milk||2 Cup (32 tbs)|
|Water||4 Cup (64 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
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.