CARROT-AND-ALMOND-SOUP

The colour of carrot and the richness of almonds make this soup extra special Preparation Time : 10 minutes Cooking Time : 10 minutes

Ingredients

Carrots, chopped 4 medium Almonds 12-15 Olive oil 2 teaspoons Leeks, chopped 1 medium Onion , chopped 1 medium Fresh bread crumbs 2 tablespoons Salt to taste Black pepper powder 1/4 teaspoon

Method

Heat olive oil in a large saucepan over medium heat. Add leek, onion, carrots and ten to twelve almonds. Cook for a minute. Add salt, pepper, fresh bread crumbs and mix. Add four cups of water and boil for ten minutes.Strain. Grind the vegetables in a mixer with chilled water (in case the vegetables are hot). Sliver the remaining almonds. Boil the strained liquor. Add the pureed vegetables and stir to mix well. Simmer for five minutes and serve piping hot garnished with almond slivers.

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Tip

* Refrigerate mushrooms and eggplant in paper rather than plastic bags to keep them from developing soft, slimy spots.

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