Ινδική σούπα αμυγδάλου

15′ preparation 15′ cooking Total: 30′

Portions: 4

To make the Indian almond soup, start by boiling the almonds in plenty of water in a medium saucepan for 5 minutes, until the skins have puffed and softened. Drain and peel them.
We grind them in a powerful multi-cutter together with a little of the vegetable broth, until they become a homogeneous, relatively thick paste. We leave aside.
In a saucepan, melt the butter over medium heat, add the flour and roast for 1 minute, stirring with a whisk, until it turns slightly golden.
Add the almond paste and cook for 10 seconds. Deglaze with the rest of the broth and simmer for about 10 minutes, stirring with a rubber spatula or wooden spoon, until any lumps dissolve.
Remove from heat, add almond oil and cream, season with salt and pepper and mix. If desired, for a smoother texture, beat it with a blender or in a food processor and serve.
Garnish with the almond fillet and coriander or parsley leaves.

Indian Almond Soup