Cream of Almond Soup (Gluten-free)

Welcoming soup season with a delicately flavored Cream of Almond Soup. I had my first taste of almond soup at the Clarke’s Hotel in Shimla two decades ago. It was so good, I have never been able to forget it... rich, luxurious and loaded with cream! Traditionally, this soup is made with a roux to which stock and almond paste are added. I have tried to replicate the recipe without the flour. My version is not quite as indulgent, but is still soothing and delicious, especially on a dull and rainy evening.

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Recipe

Cream of Almond soup 

(Makes 3 servings)

Ingredients

1/2 cup almonds, lightly toasted* and blanched
1/2 cup milk
1 tbsp butter 
1 medium onion, finely diced
3 garlic cloves 
1 medium potato, finely diced 
Salt to taste
2 cups homemade vegetable stock (or 1 bouillon cube + 2 cups hot water)
2 drops pure almond extract (optional)
1/4 tsp grated nutmeg 
1/4 tsp black pepper
1/3 cup cream (I used Amul Fresh Cream) 
2 tbsp toasted almond flakes to garnish 

Method

Make the Almond Cream - Pulse the blanched almonds in a blender, adding two tablespoons of milk at a time until all the milk is used up. Blend into a very smooth paste and set aside for later. 

In a heavy based pan, melt the butter over medium heat. Add the onion, garlic and salt. Once the onion turns transparent, add the potato and stir fry for a few minutes.

Stir in the stock and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes or until the potatoes are cooked.

Stir in the almond cream, almond extract (if using), nutmeg and pepper. A little almond extract goes a long way, so do not use more than a few drops. Continue to simmer for 5-7 minutes, then turn off the heat.

Use an immersion blender to carefully purée the soup until it is completely smooth. Alternately, allow the soup to cool slightly and purée it in a blender.

Stir in the cream. Taste and adjust the salt as needed. Simmer over low heat until heated through.

Serve hot garnished with toasted almond flakes.

*To toast the almonds, spread them on a baking sheet and bake at 180°C for 5-10 minutes or toast them in a skillet over low heat, stirring occasionally, until lightly browned.