Almond And Grape Soup Recipes

Steps:

• Boil milk and almonds together for 5 minutes.
• Cool and make into a thick paste in a blender.
• Heat butter in a pan.
• Add onion and saute until translucent.
• Add flour and cook on low heat for a few seconds.
• Pour in the stock, stirring continuously, so as to avoid the formation of lumps.
• Bring to a boil.
• Season with salt and pepper powder.
• Add celery and simmer for 15 minutes.
• Remove from heat and strain.
• Combine with the milk-almond paste and mix well.
• Reheat, adjust seasoning and blend in egg yolks and cream.
• Heat lightly and remove from heat.
• Allow to cool and refrigerate to chill.
• Serve sprinkled with chopped parsley and a few grapes in each bowl of soup.
• Enjoy!

Steps:

• In a large bowl, combine the almonds, bread, garlic, milk and vinegar. Working in three batches, transfer about a third of the mixture to a blender and process until smooth. With the motor running, slowly pour in 1/4 cup of olive oil. Strain the soup through a fine mesh sieve into a bowl. Repeat process with the remaining mixture.
• Season the soup to taste with salt and pepper and chill for several hours. Before serving, taste the soup; if it tastes too strongly of either garlic or vinegar, add a bit of water. Serve the soup garnished with grape halves.

Steps:

• Cook the asparagus spears until they are tender, and reserve some of the tips; blend half of the stock and the asparagus together, then combine the puree with the remaining stock, ground almonds and salt and pepper in a large saucepan and bring it to the boil and simmer for 1 minute.
• Serve either warm or chilled, garnished with the reserved asparagus tips.
• This soup can also be frozen.
• Chef's Note: If you have spare spears or left over asparagus, use them to make my Asparagus Sauce, which can be served with pasta, salmon, or chicken. It too is great hot or cold and can be frozen.