|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.
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