Christmas sweet almond soup

Christmas sweet almond soup

By
From
Polska
Serves
8-10
Prep
30 mins
Photographer
Laura Edwards

This soup was not a Christmas tradition in my family, as it was in so many other Polish households, therefore it gained an almost mythical status in my young imagination. It became a symbol of something slightly familiar yet just out of reach and deeply exotic.

In the traditional Polish recipe cow’s milk is used, but as this is an almond soup and I think almond milk (now so commonly available) gives it the ideal modern twist.

Ingredients

Quantity Ingredient
100g white rice
1.5 litres almond milk
125g ground almonds
4 tablespoons soft brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons orange blossom water
50g flaked almonds
large pinch salt

Method

  1. Cook the rice in a small pan, covering it with approximately 2 cm of almond milk and bring it to a boil. Reduce the heat, cover and simmer for about 10 minutes, at which point turn off the heat and allow to steam for a further 5–10 minutes.
  2. Meanwhile, toast the ground almonds in a large, dry frying pan for about 7–8 minutes, stirring constantly. When you start to smell their distinctive nutty fragrance, add the sugar and 4 tablespoons of almond milk and keep stirring until it forms a paste-like consistency.
  3. Pour the paste into the pan with the cooked rice. Cover with the remaining almond milk, add the cinnamon, pinch of salt and orange blossom water and bring to a simmer.
  4. Allow this to bubble away for 5–10 minutes over a very low heat while you toast the flaked almonds. When they turn golden, add them into the soup, reserving a tablespoon to garnish.
Tags:
polish
eastern european
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