Sweet Almond Soup

I remember my mother grinding almonds into a purée with water, then adding sugar and heating the mixture until it was a rich, thick, milky, fragrant, warm ‘soup’. We would have it as a snack with biscuits during the day or as a dessert. Such sweet soups are a traditional Cantonese favourite. Sometimes they are made with black sesame seeds or with red beans. The almond soup has always been my favourite, and I am pleased to find it experiencing renewed popularity in Hong Kong. Almonds are usu