Almond Soup

Ingredients

15 to 20 almonds (badam)
4 cups white stock 
2 tsp butter
1 tbsp plain flour (maida)

1/4tsp pepper powder (kalimirch)
3/4 cup hot milk
3 to 4 drops almond essence
salt and to taste
2 tbsp fresh cream

Method

White Stock:Combine 2 cups of chopped mixed vegetables (potatoes, onions, pumpkin and cabbage) with 5 cups of water and pressure cook for 3 to 4 whistles, blend till smooth and strain. You will get 4 cups of white stock, use as required.

1. Soak the almonds in hot water for 10 minutes, drain and remove the skin.
2. Keep 2 to 3 almonds aside and blend the remaining in a mixer till smooth using a little stock.
3. Cut the remaining almonds into slices and bake them in an oven until crisp. Keep aside.
4. Add the prepared almond paste to the white stock and mix well. Keep aside.
5. Heat the butter in a deep non-stick pan, add the flour and sauté over a slow flame for 5 minutes, while stirring continuously, taking care the flour does not discolour.
6. Add the almond paste and remaining white stock, mix well and bring to boil, while stirring continuously.
7. Add the milk, almond essence, salt and pepper, mix well and simmer for 5 minutes.
8. Add the cream and mix well. Serve immediately garnished with almond slices.