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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Serve this different soup with Escalloped Apples au Gratin. Ingredients:
1 1/4 cups chopped blanched almonds |
2 tablespoons butter |
1/2 cup chopped onion |
1 large garlic clove, crushed |
1/2 teaspoon minced ginger |
1/2 teaspoon salt |
1 1/4 cups water or 1 1/4 cups stock |
1 1/2 cups fresh squeezed orange juice |
1 -2 tablespoon dry sherry |
1/2 teaspoon fresh orange rind |
black pepper |
cayenne pepper |
Directions:
1. In a heavy skillet, cook the almonds in butter, with onion, garlic, ginger and salt over a low flame, stirring until the almonds are toasty and the onions are soft (8 - 10 minutes). Remove from heat.
2. Using a blender or a food processor or a hand held emersion blender, puree the sauteed mixture in combined water (or stock) and orange juice. Add sherry to taste. Make sure the puree is very smooth. Transfer it to a saucepan.
3. Stir in the orange rind and the black and cayenne peppers. Heat the soup gently (just heat it - don't cook it) Serve it as soon as it's hot and garnish each with.
4. Assorted Delightful Toppings:.
5. slivered toasted almonds.
6. finely minced cloves.
7. thin rounds of fresh orange rind.
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