Best Toasted Almond Soup Recipes

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CARROT WITH TOASTED ALMOND SOUP



Carrot with Toasted Almond Soup image

Categories     Soup/Stew     Blender     Food Processor     Vegetable     Christmas     Thanksgiving     Quick & Easy     Almond     Carrot     Fall     Winter     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 14

1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted

Steps:

  • Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
  • Meanwhile, peel potato and cut into 1/2-inch cubes.
  • Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
  • Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

ROASTED BUTTERNUT SQUASH AND SAFFRON SOUP WITH TOASTED ALMOND CROUTONS



Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons image

Provided by Bobby Flay

Categories     appetizer

Time 2h10m

Number Of Ingredients 27

1 Spanish onion, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 large carrot, coarsely chopped
2 cloves garlic, smashed
6 parsley sprigs
2 sprigs thyme
1 bay leaf
6 black peppercorns
6 cups cold water
2 butternut squash, halved and seeded
3 tablespoons softened unsalted butter
Salt and pepper
Vegetable stock, recipe above
2 teaspoons olive oil
Pinch saffron
1/4 cup hot water
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Pinch cloves
1/2 cup creme fraiche
2 teaspoons harissa
Almond croutons, recipe follows
Finely chopped chives
French baguette, cut into 1/4-inch slices
Olive oil
Spanish paprika
1/4 cup toasted almonds, coarsely chopped

Steps:

  • Place all ingredients in a medium saucepan and simmer for 1 hour. Strain into a bowl.;
  • Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste. Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender. Remove the squash from the oven and scoop out the pulp from the skin. Place the squash in a large saucepan and add the stock. Simmer for 20 minutes. Transfer in batches to a blender and strain through a chinois into a medium saucepan. Heat the olive oil in a small saute pan, add the saffron and saute for 30 seconds add the water and bring to a boil. Add the saffron mixture to the soup and season with the spices and cook for 10 minutes, adding more stock or water, if necessary. Remove from the heat and whisk in the creme fraiche and harissa and season with salt and pepper, to taste. Ladle into bowls and float a few croutons on top. Garnish with finely sliced chives.;
  • Preheat oven to 325 degrees F. Brush bread slices with olive oil and sprinkle with paprika on 1 side. Bake in the oven on a baking sheet for 5 to 10 minutes, or lightly golden brown. Remove from oven and sprinkle with almonds.;

TOASTED ALMOND SOUP



Toasted Almond Soup image

This is a wonderful soup created by the famous Indian Chef Sanjeev Kapoor. It was published in Young Times in Dec'2004. You will love the colour of this once its ready. Enjoy!

Provided by Charishma_Ramchanda

Categories     Clear Soup

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

400 g broccoli, cut into florets and washed thoroughly
10 -12 almonds
4 cups water vegetable stock
1 medium onion, roughly chopped
4 garlic cloves, roughly chopped
2 inches celery, chopped
1 cup low-fat milk
salt
white pepper powder

Steps:

  • Soak the chopped broccoli in salted water for 10-15 minutes. Drain well.
  • Broil or dry roast the almonds on medium heat till the skin changes colour slightly.
  • Remove from heat and once they cool, slice them into slivers.
  • Heat water or vegetable stock with onion, garlic and celery together in a pot.
  • Bring to a boil.
  • Toss in the broccoli florets and cook, uncovered, for 5-7 minutes or till the broccoli is just done.
  • Remove from heat and allow to cool.
  • Puree in a blender.
  • Add milk and blend in the blender.
  • Mix thoroughly, then pour this mixture back into the pot and bring to a boil again.
  • Add salt and white pepper powder.
  • Stir in toasted slivers of almond and serve hot.
  • Enjoy :).

Nutrition Facts : Calories 96.9, Fat 2.9, SaturatedFat 0.6, Cholesterol 3, Sodium 73.6, Carbohydrate 14.2, Fiber 3.5, Sugar 6.3, Protein 6.1

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