Almond Milk

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Splendid Soups

Splendid Soups

By James Peterson

Published 2000

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For 10 servings, toast ½ cup (¼ pound) blanched whole or slivered almonds in a 300°F oven until they turn pale brown, about 15 minutes (check them every few minutes). Grind the toasted almonds in a blender or food processor for 2 or 3 minutes with ½ cup broth or water. Strain the almond mixture through a fine- mesh strainer. Pour the almond milk into the simmering soup just before ladling the soup into bowls.

A wonderful Italian variation is a Renaissance soup called carabaccia; in addition to the almond milk used in the Spanish version, this one contains sugar, cinnamon, and lemon juice. A carabaccia is pureed in a food mill, food processor, or blender and contains no bread or cheese.