Almond soup

Today I suggest trying a recipe from Turkish cuisine - almond-based soup. This is a light creamy cream soup. It has a delicate texture and a very mild taste.

Description of preparation:

In more detail, how to cook almond soup, I will tell below. Instead of crackers, the soup is traditionally decorated with pomegranate seeds; you can also take seedless grapes. I recommend trying both options. Soup is brewed very quickly, and complex products are not required for cooking, so take note!


  • Almonds - 130 Gram (Unroasted)
  • Flour - 1,5 Art. spoons
  • Milk - 2 Glasses
  • Water - 3 Glass
  • Butter - 1-2 Art. spoons
  • Salt - To taste
  • Black Pepper - To Taste
  • Nutmeg - To taste

Servings: 4-6

How to make Almond Soup

Prepare all the ingredients.

Soak almonds in hot water for 10-15 minutes. Then peel.

Grind nuts in a blender until fine crumbs.

In a deep saucepan, heat the butter and lightly fry the flour until golden brown.

Add ground almonds. Fry another 2-3 minutes.

Pour the milk into the pan slowly. Stir until smooth. Add salt, nutmeg and black pepper.

Add water and bring the soup to a boil, reduce the heat and cook for another 5 minutes.

Almond soup is ready, serve it with crackers. Good appetite!

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