Almond Soup is one of those recipes that proves simple ingredients can create something truly special. I first tried this at my grandmother’s house, and I’ve been hooked ever since. The combination of freshly ground almonds and milk creates a velvety texture that’s just perfect for chilly evenings. While it might sound fancy, don’t worry – if you can use a blender and stir a pot, you can make this soup.
About the Recipe
This soup stands out because it turns everyday almonds into something extraordinary. The process of blanching and grinding the almonds releases their natural oils and flavors, creating a rich base for the soup. It’s not too heavy, not too light – just perfectly balanced. The touch of cream at the end adds a lovely richness that makes it feel special.
Why You’ll Love This Recipe
First, it’s really hard to mess up. The steps are straightforward, and the ingredients are easy to find. You’ll love how the kitchen smells as the almonds toast and the soup simmers. It’s also very flexible – you can make it thinner or thicker by adjusting the water amount. Plus, it’s a great make-ahead soup for dinner parties since it reheats beautifully.
Almond Soup
Cooking Tips
– Don’t skip blanching the almonds – it makes them easier to grind and improves the texture
– Keep stirring while adding the milk to prevent lumps
– Taste and adjust seasoning near the end of cooking
– If the soup gets too thick, just add a bit more hot water
– Grind the almonds as finely as possible for the smoothest texture
Serving and Storing Suggestions
Serves 4-6 people as a starter. Perfect with crusty bread or simple crackers. The soup keeps well in the fridge for up to 3 days – just reheat gently and add a splash of milk if needed. Total prep and cooking time: 45 minutes.
Similar Recipes
- Cream of Mushroom Soup
- Cauliflower Soup
- Cashew Cream Soup
Nutrient Benefits
Almonds pack this soup with healthy fats, protein, and vitamin E. They’re great for heart health and provide sustained energy. The milk adds calcium and protein, making this soup more nutritious than many cream-based alternatives.
Almond Soup
Ingredients
- 600 ml Milk
- 300 gms Almonds
- 4 tsp Butter
- 2 1/2 to 3 tsp Maida
- 1 tsp Sugar
- 3 tbsp Thick Cream
- Pepper Powder as per taste
- Salt as per taste
Instructions
- Heat a pan of water over medium flame.
- When it starts to boil, remove from flame and add the almonds.
- Soak them for 5 minutes.
- Drain and remove the skins.
- Reserve a few almonds for garnish and grind the remaining with 1 1/2 cups of milk (add more if needed) to a smooth paste.
- Heat butter in a nonstick pan.
- Add the maida and saute for 30 to 45 seconds, stirring continously.
- Add the remaining milk and stir well without any lumps.
- Add salt, sugar, pepper powder and cook until it starts to boil.
- Reduce flame and simmer for 5 to 8 minutes.
- Add the almond paste and pour 3 to 4 cups of hot water.
- Simmer for 15 to 20 minutes or until the soup starts to thicken.
- Finely chop the reserved almonds and toast them until light golden.
- Pour the soup into individual serving bowls.
- Garnish with almonds and a dollop of cream.
- Serve at once.
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Frequently Asked Questions
Can I make this soup ahead of time?
Yes. It keeps well in the fridge for up to 3 days. Reheat slowly on the stovetop, stirring occasionally. You might need to add a bit of milk to reach your desired consistency.
Can I use almond milk instead of regular milk?
Yes, you can substitute almond milk, but the soup won’t be as creamy. If using almond milk, you might want to add an extra tablespoon of cream at the end.
Is there a way to make this soup thicker?
Add a little more maida (flour) at the beginning, or cook it longer to reduce. You can also use less water when thinning the soup.
1 comment
hi the best almond soup recipe