Week 15 - Cream of Almond soup

Ingredients 

20 almonds (blanched) - chopped
1 1/2 cups cauliflower - cut into small florets
oil/butter
3 cups water
1 1/2 cups milk
Salt/pepper

Coriander leaves and finely chopped almonds to garnish

Method

Saute cauliflower in a little oil/butter for 3 to 4 minutes.  Then cook in 3 cups of water until soft.

Blend the almonds with 1/2 cup milk to a smooth, thin paste.  Remove from the blender and mix with the remaining 1 cup milk.

Blend the cauliflower with the water into a puree.

Mix both the purees together and heat it up.  Add salt & pepper.  Garnish.  

Optional - seems bland, maybe use some chili oil to garnish.