Milk Almond Soup

Hello Dear Friends,

I have a great recipe that you can prepare for your guests during Ramadan. To prepare this recipe, you need to use unroasted almonds, which you can buy from herbalists or nut shops. If you use roasted almonds, it will be difficult to remove the shells, the color will be dark and the taste will be extra intense.

You can increase the amount of milk according to your taste, but I think the water and milk ratio is just right, you can adjust the density according to you by adding water little by little after adding milk. I told you about nutmeg before in the culinary school section, I use a very small amount of it because I like milky flavors very much. I recommend you try it and see the difference.

What is muscat? You can find it here.

Love…

Ingredients for Milk Almond Soup Recipe

• 130 g almonds (unroasted almonds)
• 1 spoonful butter
• 1 tablespoons flour
• 2 water glass milk
• 3 water glass of water
• Salt
• Black pepper
• nutmeg

For the above:

• Chopped almonds
• Butter

How to Make Milk Almond Soup Recipe?

1. Finely chop 2-3 tablespoons of almonds and set aside.
2. Put the remaining almond in a deep bowl and add enough boiling water to cover it. Wait 15-20 minutes until the almond shells are soft and peel the shells.
3. Take the peeled almonds into the spice grinder of the food processor and turn them into flour.
4. Fry the butter and 1 tablespoon of flour in a medium saucepan. When the smell is gone, add the almonds that you have turned into flour and fry for 2-3 more minutes.
5. Slowly add milk to the pot and continue mixing with the whisk.
6. Add water and season with nutmeg, salt and pepper. Cook over medium heat, stirring, until it boils.
7. After boiling, cook for another 5 minutes on low heat.
8. Roast the chopped almonds with a little butter and serve by pouring over the soup.