Toasted almond soup the inn at long last
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Toasted almond soup the inn at long last
  Soups    Appetizers    Almonds  
Last updated 6/12/2012 1:26:48 AM. Recipe ID 61401. Report a problem with this recipe.
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      Title: Toasted almond soup the inn at long last
 Categories: Soups, Appetizers, Fruits/nuts
      Yield: 8 Servings
 
      2 qt Chicken or vegetable stock
    1/3 c  Long-grain rice
    1/2 c  Blanched almonds
      1 tb Butter
      1    Large onion, chopped
      1 tb Finely chopped garlic
    1/4 c  Dry Sherry
      2 tb Almond paste
           Grated zest of 1 orange
      1 c  Evaporated skim milk
           Salt and white pepper
  1 1/4 c  Slivered toasted almonds
           Grated orange zest
 
  1.  Spray a large soup pot with Pam.  Add the stock and bring to a
  boil. Turn down the heat to medium-low, and add the rice and blanced
  almonds. Cover and let cook slowly for 30 minutes.
  2.  Meanwhile, spray a 10-inch skillet with Pam, and in it melt the
  butter over medium heat.  Add the onion, and saute until it starts to
  soften, about 3 1/2 minutes. Lower the heat slightly, and add the
  garlic. Continue cooking, stirring constantly, to soften the garlic
  for about 20 seconds. Stir in the sherry, then crumble in the almond
  paste a bit at a time. Remove the skillet from the heat, and whisk
  well to smooth it out.
  3.  Lower the heat under the stock to the barest possible simmer. Add
  the onion mixture, the orange zest, and evaporated skim milk. Let
  cook to blend flavors, 10 minutes more.
  4.  Puree the soup, in batches, in a food processor, then put through
  a food-mill or power strainer. Season to taste with salt and white
  pepper.
  5.  Reheat just before serving, and serve, very hot, in small cups.
  Garnish soup with toasted almonds and the merest bit of orange zest.
 




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Recipe ID 61401 (Apr 03, 2005)

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