Creamy Almond Soup

Ingredients

Almonds

1 cup, blanched

Milk

4 cups, divided

Butter

2 tablespoons

Onion

1 medium, finely chopped

All-purpose flour

2 tablespoons

Salt

1/2 teaspoon

White pepper

1/4 teaspoon

Nutmeg

1/4 teaspoon, freshly grated

Slivered almonds

for garnish

Instructions

1. In a blender, combine the blanched almonds with 1 cup of milk. Blend until smooth and creamy, then set aside.
2. In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
3. Sprinkle in the flour, salt, white pepper, and nutmeg. Stir continuously for about 2 minutes to cook the flour slightly and enhance the flavors.
4. Gradually whisk in the remaining 3 cups of milk, ensuring no lumps form. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 5 minutes, stirring frequently.
5. Add the almond mixture to the pot and stir well. Allow the soup to cook for another 5 minutes, letting the flavors meld together.
6. Serve the soup hot, garnished with slivered almonds for an added crunch and visual appeal.