Delicious Toasted Almond Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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This is the famous Indian chef Sanjeev Kapoor's recipe from the Young Times magazine. Enjoy! Ingredients:
1 cup almonds, blanched in |
1 cup hot water |
2 bunches spinach, washed,cleaned and shredded |
1 medium onion, peeled,washed and chopped |
5 cloves garlic, peeled,washed and chopped |
1 tablespoon oil |
1 bay leaf |
6 -8 black peppercorns |
salt |
1 teaspoon roasted cumin powder |
1 cup skim milk |
Directions:
1. Cool the blanched almonds.
2. Peel them and cut into slivers.
3. Roast till they turn golden.
4. Keep aside.
5. Heat oil in a pan.
6. Add bayleaf, onion, garlic and black peppercorns.
7. Saute for a minute.
8. Toss in the shredded spinach, reserving some for garnish.
9. Saute the shredded spinach that's in the pan for 5 minutes.
10. Add 3 cups of water, salt and the roasted cumin powder.
11. Bring the mixture to a boil.
12. Remove from heat and strain.
13. When the mixture has slightly cooled, puree the spinach in a blender.
14. Now, transfer the puree to the pan and mix in the cooking liquid.
15. Stir in the skimmed milk and check for the seasoning.
16. Bring the mixture to a boil.
17. Now, place the shredded spinach leaves in individual bowls.
18. Pour the hot soup over this.
19. Garnish with almond slivers.
20. Serve immediately!
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