Almond Soup
Ingredients
1.25 liters (5 cups) milk
75 g (5 tbsp.) sugar
150 g (5 oz.) powdered almonds or almond paste
2 tbsp. bread crumbs
2 cloves of garlic + some coarse salt
A few saffron threads
A few sprigs of parsley
White peppercorns
200 ml (3/4 cup) extra virgin olive oil
Garnish
12 small thin slices
of bread, fried in olive oil
50 g toasted chopped almonds
Method
Bring the milk to a boil.
In a mortar, mash together the coarse salt, saffron, pepper, garlic and parsley.
Mix the powdered almonds, sugar and the mixture from the mortar into the boiling milk.
Lower the heat and let cook gently for 8 to 10 minutes. Serve garnished with the slices of fried bread and the toasted chopped almonds.
Thai Prawn Soup
Ingredients
1.5 litres chicken stock
12 raw prawns
1 package of soy vermicelli
4 tbsp. fish sauce
1/4 tsp. chilli paste
12 baby corn
2 mini sweet red peppers
2 mini sweet yellow peppers
Juice of 1 lemon
1 clove of garlic
4 sprigs of cilantro
Method
Heat the chicken stock. Peel the prawns, leaving the tail on.Peel and crush the garlic. Halve, seed and thinly slice the peppers.
Add pepper, garlic, peas and chilli paste to stock. Cook for 4 minutes; add prawns, fish sauce and baby corn; cook 5 minutes more over medium heat.
Prepare soy vermicelli according to the package directions.
Into each bowl, place some soy vermicelli and add soup. Put some lemon juice and cilantro.