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Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
2 garlic cloves, halved
5 oz. ground almonds
4 potatoes, peeled and diced
2 cups vegetable bouillon
1/2 cup brandy
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
cilantro sprigs to garnish
METHOD:
Fry onion and garlic in butter until softened, about 3 minutes. Put ground almonds and onion mixture in a blender. Blend until smooth.
Put almond mixture into a deep pan. Add potatoes, vegetable bouillon, brandy, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Serve hot with crusty rolls and garnished with cilantro sprigs.
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