Basil and Badam Soup

Combining basil and almonds (badam) in a soup creates a unique and flavorful dish. Ingredients:

• 1 cup blanched almonds (badam)
• 2 cups fresh basil leaves, packed
• 2 tablespoons olive oil or butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Blanch Almonds:

   • Bring a pot of water to a boil. Add the almonds and blanch them for 1-2 minutes. Drain the almonds and rinse them under cold water. Peel off the skins and set aside.

2. Saute Aromatics:

   • In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and minced garlic. Saute until the onions are translucent and fragrant, about 5 minutes.

3. Blend Almonds and Basil:

   • In a blender, combine the blanched almonds, basil leaves, and sauteed onions and garlic. Add a little broth to help blend if needed. Blend until smooth.

4. Cook Soup:

   • Return the blended mixture to the pot. Stir in the remaining broth and bring the soup to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.

5. Add Cream:

   • Stir in the heavy cream or coconut milk, and season with salt and pepper to taste. Simmer for another 5 minutes.

6. Serve:

   • Ladle the Basil and Badam Soup into bowls. Garnish with fresh basil leaves if desired.

7. Optional Garnish:

   • You can also garnish with a drizzle of olive oil, a sprinkle of crushed almonds, or a dash of freshly ground black pepper.

8. Serve and Enjoy:

   • Serve the Basil and Badam Soup hot as a comforting and flavorful appetizer or light meal.

This Basil and Badam Soup is creamy, aromatic, and full of flavor, making it a delightful addition to any meal. Adjust the seasoning and consistency according to your taste preference. Ingredients

• 50 gms almonds (blanched and minced)
• 10 basil leaves (chopped)
• 2 cups water
• 1 stick cinnamon
• 2-3 cloves
• Salt to taste
• Pepper to taste
• 2-3 green cardamoms

Method

1. Boil minced almonds, water, cinnamon, cloves and green cardamom for 10 minutes.
2. Sieve and add salt, pepper and basil leaves to the liquid.
3. Boil for 5 minutes.

Note: If you want the soup to be thicker, add 1 tsp of cornflour mixed in 1/4 cup of water