almond soup recipe | badam soup | cream of almond soup | badam ka soup |
by Tarla Dalal
Added to 109 cookbooks
This recipe has been viewed 181130 times
almond soup recipe | badam soup | cream of almond soup | badam ka soup | with 44 amazing images.
almond soup recipe | badam soup | cream of almond soup | badam ka soup is a pleasing bowl which is quite unique in taste. Learn how to make cream of almond soup Indian style.
To make almond soup, soak the almonds in hot water for 20 minutes, drain and remove the skin. Blend the almonds in a mixer till coarse. Keep aside. Heat the butter in a deep non-stick pan, add the plain flour and sauté on a medium flame for 30 seconds. Add the almond coarse paste, white stock and almond essence, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the fresh cream, salt and pepper and mix well. Serve hot garnished with almond slivers.
Almonds are special because the effect they have on our palate is unusual. While their richness is intoxicating, their mildly nutty flavour is very soothing at the same time. Naturally, badam soup made with this wonderful ingredient is nothing short of a special treat.
While the blanching and de-skinning of almonds takes a bit of time, the actual preparation of the soup is very easy and quick, so the effort is well-balanced and the final outcome is completely worthy of it! The combination of almonds with white stock and cream pepped up with almond essence to make badam ka soup not only easy to make but also refreshing.
The use of white stock and fresh cream lends the perfect thickness and body to this cream of almond soup. Making white stock at home isn’t difficult. All you need is perfectly chosen veggies like potatoes, cabbage, onions and bottle gourd and simmering these chopped veggies in water for 20 minutes. Finally you need to cool it and strain it.
Tips for almond soup. 1. You can peel and refrigerate the almonds earlier, but prepare the soup just before serving in order to enjoy the best texture. 2. Since the soup is white sauced based, it tends to get gooey upon cooling. So serve it immediately. If you are serving it later, add little fresh cream to adjust the consistency, re-heat it and serve it.
Serve with classy Canapés like Parsley and Cottage Cheese Canapes , Mushroom Canapes , Cottage Cheese and Dill Canapés and Rajgira Paratha Canapés.
Enjoy almond soup recipe | badam soup | cream of almond soup | badam ka soup | with step by step photos.
For almond soup- To make almond soup, soak the almonds in hot water for 20 minutes, drain and remove the skin.
- Blend the almonds in a mixer till coarse. Keep aside.
- Heat the butter in a deep non-stick pan, add the plain flour and sauté on a medium flame for 30 seconds.
- Add the almond coarse paste, white stock and almond essence, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the fresh cream, salt and pepper and mix well.
- Serve the almond soup hot garnished with almond slivers.
Almond Soup, Badam Soup, Badam Ka Soup recipe with step by step photos
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If you like Almond Soup, then also try other creamy soup recipe like
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Almond Soup is made of 20 almonds (badam), 3 cups white stock, 2 tsp butter, 1 tbsp plain flour (maida), 3 to 4 drops almond essence, salt and to taste and 2 tbsp fresh cream.
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To prepare bottle gourd for white stock for soups recipe | how to make white stock | uses of white stock, first you need prepare the bottle gourd. Ensure that the bottle gourd has a smooth skin, is pale green in colour and free from any cuts, spots and blemishes. It should be firm to handle and the flesh should not feel soft when pressed.
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Wash the bottle gourd very well with clean water to make it free of dirt if any. Wash it under running water to prevent any sort of contamination.
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Wipe it with a clean kitchen towel and pat dry it.
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Cut the bottle gourd horizontally into 2 parts using a sterilized knife.
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Peel the bottle gourd with a sterilized peeler and discard the peels.
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Using a knife chop the bottle gourd into medium to big sized pieces. Keep the chopped bottle gourd aside.
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To prepare potatoes for white stock for soups recipe | how to make white stock | uses of white stock, you first need to chop the potato. For that buy the perfect potatoes. Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. In addition, they should not be sprouting or have green colouration since this indicates that they may contain the toxic substance that imparts an undesirable taste.
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Wash the potatoes very well with clean water to make it free of dirt if any. Wash it under running water to prevent any sort of contamination.
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Wipe it with a clean kitchen towel.
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Peel the potatoes with a peeler and discard the peels.
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Using a knife chop the potatoes into medium to big size. Keep the chopped potatoes aside.
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To prepare cabbage for white stock for soups recipe | how to make white stock | uses of white stock, first you need to buy the perfect cabbage. Light green and white in colour, cabbage is a really simple vegetable to cook. Choose cabbage heads that are firm and dense with shiny, crisp, colourful leaves free of cracks, bruises and blemishes. Severe damage to the outer leaves is suggestive of worm damage or decay that may reside in the inner core as well, so do not buy it.
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Wash the cabbage very well with clean water to make it free of dirt if any. Wash it under running water to prevent any sort of contamination.
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Wipe it with a clean kitchen towel and pat dry it.
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Using a knife chop the cabbage into medium to big pieces. Keep the chopped cabbage aside.
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To prepare onion for white stock for soups recipe | how to make white stock | uses of white stock, first you need to buy the perfect onion. Choose onions with tightly closed necks that are absolutely dry, avoiding those with a thick, woody centre in the neck. The skin should be bright and shiny. If you notice dark, powdery patches under the skin, pass it up as this is an indication of a common mould which will eventually spoil the flesh. Avoid those that are sprouting or have signs of mould.
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Peel the onions using a knife and discard the peels.
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Using a knife chop the onions into medium to big size. Keep the chopped onions aside.
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To make white stock for soups recipe | how to make white stock | uses of white stock, first boil 4 cups of water in a deep non-stick pan.
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Add 5 tbsp chopped bottle gourd (doodhi / lauki).
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Add 5 tbsp roughly chopped potatoes.
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Add 5 tbsp roughly chopped onions.
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Add 1/4 cup roughly chopped cabbage.
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Mix well and boil on a medium flame for 20 minutes. Keep aside to cool slightly.
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Transfer the mixture of white stock for soups recipe | how to make white stock | uses of white stock into a mixer jar and blend till smooth. This helps to get thickness to stock and also to the soup to which it is added.
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Strain the white stock using a strainer.
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The liquid obtained after straining is the white stock. Discard the remaining mixture in the strainer.
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Use white stock for soups recipe | how to make white stock | uses of white stock as required.
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To prepare almonds for almond soup recipe | badam soup | cream of almond soup | badam ka soup, first choose the perfect almonds. Look for almonds that are uniform in colour and not limp or shrivelled. In addition, smell the almonds. They should smell sweet and nutty, if their odour is sharp or bitter, they are rancid.
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Soak 20 almonds (badam) in enough hot water for 20 minutes. Soaking is necessary to simplify peeling them.
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After 20 minutes, drain using a strainer and discard the water.
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Remove the skin of the almonds. These are soaked and peeled almonds.
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Transfer the almonds into a mixer jar and blend till coarse. You won’t require water as the soaked almonds have some absorbed water in them. Keep aside.
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For the almond soup recipe | badam soup | cream of almond soup | badam ka soup, heat 2 tsp butter in a deep non-stick pan.
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Add 1 tbsp plain flour (maida). This is to thicken the soup slightly. Ensure that maida you use is lump free.
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Sauté on a medium flame for 30 seconds. Maida tends to burn quickly so keep a close watch while sautéing.
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Immediately add the prepared almond paste.
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Add the white stock. This adds thickness and flavour both to the soup.
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Add 3 to 4 drops almond essence.
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Mix well and cook on a medium flame for 3 to 4 minutes. Keep stirring in between occasionally so the soup does not stick to the pan.
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Add 2 tbsp fresh cream. This adds the final creamy and luscious texture to the almond soup recipe | badam soup | cream of almond soup | badam ka soup.
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Add salt and to taste.
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Add pepper powder to taste and mix well.
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Serve almond soup recipe | badam soup | cream of almond soup | badam ka soup hot garnished with 2 tbsp roasted almond (badam) slivers.
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You can peel and refrigerate the almonds earlier, but prepare the soup just before serving in order to enjoy the best texture.
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Since the soup is white sauced based, it tends to get gooey upon cooling. So serve it immediately. If you are serving it later, add little fresh cream to adjust the consistency, re-heat it and serve it.
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Nutrient values (Abbrv) per serving
| Energy | 99 cal |
| Protein | 2 g |
| Carbohydrates | 8.1 g |
| Fiber | 0.9 g |
| Fat | 6.6 g |
| Cholesterol | 3.8 mg |
| Sodium | 18.7 mg |
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