A rich, creamy, and mildly sweet gourmet soup!
Almond Soup is a luxurious, comforting delicacy made from blanched almonds, coconut cream, and delicate seasonings. Slow-simmered with a rich chicken or vegetable stock base and finished with aromatic herbs, it makes a gourmet starter for any special occasion.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 20 | g | Coconut cream powder (approx. 2 tbsp) |
| • | 10 | g | Salt, to taste |
| • | 250 | ml | Vegetable or chicken stock (1 cup) |
| • | 250 | ml | Cold water (1 glass) |
| • | 35 | g | Ghee or butter (approx. 2–3 tbsp) |
| • | 15 | g | All-purpose flour / Maida (approx. 1 tbsp) |
| • | 45 | g | Almond paste (approx. 2–3 tbsp) |
| • | 1000 | g | Chicken stock or vegetable stock (4 cups) |
| • | 2.5 | g | Oregano seasoning (approx. ½ tsp) |
| • | 2.5 | g | Chilli flakes (approx. ½ tsp) |
| • | 1 | g | Black pepper powder, optional |
| • | 15 | g | Fresh coriander or parsley leaves, chopped |
Method / Instructions
- 1. Blanch & Peel: Soak and boil almonds until tender, let cool, and remove skins.
- 2. Blend Paste: In a mixer, combine peeled almonds, coconut cream powder, salt, 1 cup stock, and 1 glass cold water. Grind into a smooth paste.
- 3. SautΓ© Roux & Paste: Heat ghee or butter in a pot, roast 1 tbsp maida briefly, then add 2–3 tbsp of almond paste. SautΓ© until oil shines on the paste.
- 4. Add Stock & Simmer: Pour in 4 cups of stock, mix well, bring to a boil, and season with oregano, chilli flakes, and black pepper. Garnish with fresh herbs and serve hot. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 145 Kcal |
| πͺ Protein | 4.2 g |
| πΎ Carbohydrates | 6.5 g |
| π₯ Total Fat | 11.0 g |
| π§ Saturated Fat | 3.5 g |
| π± Dietary Fibre | 2.1 g |
| π¬ Total Sugars | 1.5 g |
| π§ Sodium | 320 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Sauteing the almond paste with the flour roux until oil releases gives this soup its rich, velvety mouthfeel and depth.
Tips & Tricks
- You can use either chicken stock or vegetable stock depending on your preference.
Community Comments & Reviews