BASIL and ALMOND SOUP
INGREDIENTS:
- 4 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1/4 cup slivered almonds
- 4 cups chicken stock
- 1/4 teaspoon cracked black peppercorns
- 1/4 cup fresh basil, chopped
- 1 cup broken pieces of spaghetti
- grated cheese (optional)
METHOD:
- Heat oil in a large saucepan over medium heat. Add onion, garlic and almonds, cook until onions is transparent. Check that the onion does not get brown to avoid the soup from becoming bitter.
- Stir in stock, pepper and basil, cover and simmer for 10 minutes.
- Bring a large saucepan of water to the boil, add spaghetti and cook until just tender. Approximately 8 minutes. Drain pasta and add to the soup.
- Serve immediately and top with grated cheese if desired.
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