Almond Soup

• Stock 6 cups
• Almonds, peeled and chopped finely 25
• Corn flour 5 tsp
• Milk 1/4 cup
• Cream 1/2 cup
• Butter 2 tbsp
• Fresh coriander leaves, finely chopped
• Salt and pepper to taste

• Vegetable stock 225 gms
• Onion finely chopped 1/2 cup
• Potato, chopped into cubes 1/2 cup
• Peppercorns 3
• Bay leaf 1
• Two inch pieces of ginger
• Salt to taste
• Water 10 cups

Boil and pressure cook stock contents for 30 minutes. Strain six cups of stock. In a pan melt the butter. Gently fry the corn flour for a few seconds. Add one cup stock and mix well. Add the rest of the stock and cook till thick. Add chopped almonds and coriander leaves. Add salt and pepper to taste. Just before serving, add milk and top with lightly whipped cream.