Toasted Almond Soup Recipes

Steps:

• In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.

Steps:

• Soak the chopped broccoli in salted water for 10-15 minutes. Drain well.
• Broil or dry roast the almonds on medium heat till the skin changes colour slightly.
• Remove from heat and once they cool, slice them into slivers.
• Heat water or vegetable stock with onion, garlic and celery together in a pot.
• Bring to a boil.
• Toss in the broccoli florets and cook, uncovered, for 5-7 minutes or till the broccoli is just done.
• Remove from heat and allow to cool.
• Puree in a blender.
• Add milk and blend in the blender.
• Mix thoroughly, then pour this mixture back into the pot and bring to a boil again.
• Add salt and white pepper powder.
• Stir in toasted slivers of almond and serve hot.
• Enjoy :).

Steps:

• Add liqueurs to a cocktail shaker with ice. Shake and strain into a 10-ounce rocks glass over ice. Top with heavy cream and serve with a short straw.

Steps:

• Place all ingredients in a medium saucepan and simmer for 1 hour. Strain into a bowl.;
• Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste. Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender. Remove the squash from the oven and scoop out the pulp from the skin. Place the squash in a large saucepan and add the stock. Simmer for 20 minutes. Transfer in batches to a blender and strain through a chinois into a medium saucepan. Heat the olive oil in a small saute pan, add the saffron and saute for 30 seconds add the water and bring to a boil. Add the saffron mixture to the soup and season with the spices and cook for 10 minutes, adding more stock or water, if necessary. Remove from the heat and whisk in the creme fraiche and harissa and season with salt and pepper, to taste. Ladle into bowls and float a few croutons on top. Garnish with finely sliced chives.;
• Preheat oven to 325 degrees F. Brush bread slices with olive oil and sprinkle with paprika on 1 side. Bake in the oven on a baking sheet for 5 to 10 minutes, or lightly golden brown. Remove from oven and sprinkle with almonds.;

Steps:

• Cool the blanched almonds.
• Peel them and cut into slivers.
• Roast till they turn golden.
• Keep aside.
• Heat oil in a pan.
• Add bayleaf, onion, garlic and black peppercorns.
• Saute for a minute.
• Toss in the shredded spinach, reserving some for garnish.
• Saute the shredded spinach that's in the pan for 5 minutes.
• Add 3 cups of water, salt and the roasted cumin powder.
• Bring the mixture to a boil.
• Remove from heat and strain.
• When the mixture has slightly cooled, puree the spinach in a blender.
• Now, transfer the puree to the pan and mix in the cooking liquid.
• Stir in the skimmed milk and check for the seasoning.
• Bring the mixture to a boil.
• Now, place the shredded spinach leaves in individual bowls.
• Pour the hot soup over this.
• Garnish with almond slivers.
• Serve immediately!

Steps:

• Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
• Meanwhile, peel potato and cut into 1/2-inch cubes.
• Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
• Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

Steps:

• Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with 2 teaspoons salt. Add water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.
• Puree mixture in a blender with cream until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Divide soup among 4 bowls; sprinkle with almonds. Season with pepper.