ALMOND SOUP

INGREDIENTS:
2 cups almond meal
3 hard-boiled egg yolks
500ml warm chicken or vegetable stock (I used veggie)
1 cup cream (I actually used milk coz I forgot to pick up cream!)

METHOD:
1. Put the almond meal in a dry, medium-sized, heavy-based saucepan and stir constantly until the nuts release their toasted fragrance. Do not allow to burn.
2. Turn down the heat to low-medium. Finally grate the egg yolks (I attacked them with a stick blender) until there are no lumps. Add them to the roasted almonds. Gradually add the stock half a cup at a time and stir constantly. Finally, add the cream and serve.

This Almond Soup recipe is courtesy of NotQuiteNigella (http://www.notquitenigella.com). I’ll admit, my first reaction when I saw a soup made of almonds was “What?!” then almost immediately “I wannna try it!”.

The boiled egg yolks actually pop out in perfect little yellow/orange balls - this is them zapped with a stick blender. . I hadn’t eaten breakfast yet so just popped some salt and pepper on the egg whites and wolfed them down with brefast juice. NQN suggests putting them on a sandwich.

Now, I was expecting a sweet, nutty flavor but as a I took my first spoonful was surprised at the saltiness of the liquid – of course, I later thought, that’s a result of the stock. I’m going to endeavor to make a sweet, almost dessert like version, with coconut milk.

This soup is also extremely filling. And I’d recommend having a glass of water nearby coz those little nutty pieces are pretty gritty. It’s a surprising recipe and I’m glad I tried it.

TURNING SOUP INTO MUFFINS!

The next day I awoke with an epiphany! While I enjoyed the soup I honestly couldn't see myself eating my way through a whole pot full. Soooo, I added about 3/4s cup to one cup of self-raising flour to the soup, until it became cake-mix consistency. I then scooped the mix into a 6-piece muffin tray and put them in the oven on 150 degrees Celsius for 30-35 mins - just check the moisture with a skewer. They turned out as tasty, moist, savoury muffins! I drizzled mine with golden syrup for a sweet, nutty dessert - yum!