White almond soup

Ingredients

• 225 g raw almonds, skin on
• 1 onion, sliced
• 150 g celery (half a small head), in pieces
• 1.1 l soy milk
• 25 g vegan butter
• 25 g flour
• White pepper to taste
• Salt to taste
• 4 slices of bread, to toast and serve with the soup

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of vegan butter
• What to use instead of bread

Instructions

1. Blanch the almonds: drop them into boiling water for a couple of minutes, until the skins slip off when rubbed between your fingers. Peel them and put them straight into cold water so they stay white.
2. Put the onion and celery in a pot with the soy milk and leave them over very low heat for 20 minutes, without letting it boil hard.
3. Drain the almonds and blend them with a little of the soy milk into a smooth cream. Strain the soy milk (the onion and celery can go into a stock) and put it back on the heat with the almond cream.
4. In a separate small saucepan, cook the flour in the vegan butter over low heat for 2 minutes without letting it color. Add it to the soup little by little, stirring, until it has the texture of a thin plant-based cream.
5. Season with white pepper and salt and serve it with toasted or fried bread.

Nutrition facts

Approximate, per serving (about 410 g). Calculated with data from USDA FoodData Central.