Creamy Almond Soup with Orange Zest

Malzemeler

• 150g raw almonds (unroasted)

• 3 tablespoons Livvy olive oil

• 1 heaping tablespoon whole wheat flour

• 2 cups milk

• 3 cups chicken broth

• Salt

• Black pepper

• Nutmeg (grated)

• Zest of 1 orange

• A pinch of red pepper flakes

Tarifler

1. Finely chop 3 tablespoons of almonds and set them aside.

2. Place the remaining almonds in a deep bowl and pour in boiling water. Let them soak for about 20 minutes until soft.

3. Peel the almonds.

4. Grind the peeled almonds into a flour-like consistency using a food processor.

5. In a pot, sauté 1 tablespoon of whole wheat flour with 2 tablespoons of olive oil.

6. Add the almond flour and sauté for another 3 minutes.

7. Gradually add the milk while whisking constantly.

8. Add the chicken broth, grated nutmeg, salt, and black pepper.

9. Cook over medium heat, stirring, until it comes to a boil.

10. Once it boils, add the orange zest and simmer on low heat for another 5 minutes.

11. Meanwhile, roast the reserved chopped almonds in 1 tablespoon of olive oil until golden.

12. Garnish the soup with the roasted almonds, red pepper flakes, and a bit of additional orange zest before serving.