Basil and Badam Soup

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

• 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.