Ingredients
- 6 oz ground blanched almonds
- 12 oz chicken stock, preferably homemade
- 2 onions, chopped fine
- 4 tsp ground coriander
- 2 cups plain yogurt
- 1 cup whipping cream
- 1 cup light cream
- 3/4 cup sliced almonds, toasted
- 1/3 cup fresh chives or green onions (green parts only), chopped very fine
- 1/4 cup orange rind, coarsely grated
Comments
This is an unusual cold cream soup that surprises guests. The fact that it is served cold means you can prepare it up to 2 days in advance. Keep it chilled. You may prefer to make up the body of the soup in advance and leave out the yogurt and cream until you are ready to serve.
Save a little of the cream to swirl into the soup tureen before serving.
Makes 20 servings
| Step 1 | In large stockpot, combine ground almonds, stock, onions and coriander. Cover and bring to boil. Then reduce heat and simmer for 30-40 minutes or until the onions are tender. |
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| Step 2 | Strain stock through a fine sieve, pressing out as much of the liquid as possible. Refrigerate until cold. |
Store the stock in the fridge for up to 2 days if needed. It must be cold before you add the cream to prevent curdling. |
| Step 3 | Before serving, toast almonds on a baking sheet at 350°F for 5 minutes, or until golden. |
Toasting the almonds changes their flavour. |
| Step 4 | Just before serving, stir in yogurt , whipping cream and light cream. |
Use a small spoon to taste the soup at this stage and adjust the seasonings to suit your palate. |
| Step 5 | Serve soup in chilled soup tureen. Garnish with sliced almonds, chopped chives and the grated orange rind. |
Place more almonds, chives and orange rind in separate bowls for guests to add as they please. |