2 Pints White stock
2 tblspns. Ground Almonds or Nut Cream
1 Clove Garlic
1 tblspn. Chopped Mint
1 Large Onion. 1 tblspn. Honey
1 Bay Leaf
1 Medium Potato. | Shred onion and scrubbed potato and add to stock in pan with bay leaf and crushed garlic. Simmer 20 minutes then remove bay leaf. Sieve soup and return to pan, keeping back 1 cup liquor for blending with nut cream and honey. Bring soup to boil, then remove from heat. Blend cup of reserve liquor with nut cream and haneyin liquidizer if you have one or with arotary whisk, and add to soup. Reheat but do not boil again. Season if required, but do not spoil the delicate flovour. Garnish with chopped parsley and serve with croutons. |
