Almond And Grape Soup


  • Almonds: 40.
  • Milk: 1¼ cups.
  • Onion : 1 small sized.
  • Butter: 2 tbsps.
  • Refined flour (maida): 2 tbsps.
  • Vegetable stock or water: 4 cups.
  • Salt: according to taste
  • White pepper powder: according to taste.
  • Celery (sliced): 2 sticks.
  • Egg yolks: 2.
  • Low fat cream: 2-3 tbsps.
  • Parsley (chopped): 1 tbsp.


  • Blanch and finely chop almonds.
  • Boil milk and almonds.
  • Heat butter in a pan add, sauté onion until it turns soft.
  • Add flour, cook on low heat for a moment and add stock.
  • Bring to a boil and season with salt and white pepper powder.
  • Add celery and boil at low temperature for fifteen minutes.
  • Blend milk and almonds in a blender.
  • Strain boiling stock and combine with milk and almond paste.
  • Reheat, adjust seasoning.
  • Add egg yolks and cream and mix thoroughly.
  • Take off the heat and chill.


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