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| Bean and Almond Soup (M or P)
100 gr. each dried white haricot beans and ground almonds 3 cups chicken stock (Or vegetable stock to make parve) 1 cup dry white wine 2 leeks, whites only, halved, cleaned and chopped coarsely 2 tsp. extra fine sugar 2 - 3 cloves garlic, minced salt and pepper to taste 1 Tbsp. chopped almonds for garnish Soak the beans in cold water overnight. Drain the beans, transfer to a saucepan with the chicken stock, bring to the boil and then reduce the flame and simmer gently for 20 minutes. Add the ground almonds, leeks, garlic, wine, sugar and salt and pepper to taste and continue to simmer gently, covered, for 25 minutes longer. Put the soup through a sieve, pushing through as much as possible. Add a bit more stock to thin if necessary. Transfer to a serving tureen, cover and chill for about 6 hours. Serve well chilled. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |