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Creamy hot soup


WITH DIPPING temperatures, winter's just the right season for big time soup slurping. Soups combine the best of nutrition and taste to offer a delicious and wholesome treat. Given below is a lip-smacking recipe guaranteed to delight the heart and the tummy. Crunchy almond soup

Ingredients:

Almonds - 30
Potato (boiled) - 1
Onion - 1
Butter - 2 tablespoons
Milk - 3 cups
Cornflour - 2 tablespoons
Cloves - 3-4
Bay leaves - 2
Fresh cream - cup
Sugar - 2 teaspoons
Salt and pepper to taste

Method: Soak the almonds in warm water for about an hour. Peel them and keep aside 5-7 almonds. Heat butter in a saucepan. Add cloves, bay leaves, potato and onions and stir-fry them. Remove the cloves and bay leaves. Add the almonds and stir-fry again. Make a puree of almonds, potatoes and onions. Strain the puree. Mix the puree with milk and put it to boil on medium flame. Mix the cornflour with a bit of water and add it to the boiling soup. Keep on stirring until the soup thickens. Add a bit of sugar, salt and pepper. Allow it to simmer on low flame and then add the cream. Cut the remaining almonds into fine long slices. Stir-fry on a flat tawa using a little butter until they become light brown and crisp. Garnish the soup with the crispy almonds and serve hot.

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