Toasted almond soup the inn at long last Recipe

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Toasted almond soup the inn at long last

Artist:	_	Yield:	8
Categories:	Appetizers, Exotic, Fruits, Nuts, Soups & Stews	Rating:	0
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Ingredients:

2	quart	Chicken or vegetable stock
1/3	cup	Long-grain rice
1/2	cup	Blanched almonds
1	tbsp	Butter
1		Large onion, chopped
1	tbsp	Finely chopped garlic
1/4	cup	Dry Sherry
2	tbsp	Almond paste
		Grated zest of 1 orange
1	cup	Evaporated skim milk
		Salt and white pepper
1 1/4	cup	Slivered toasted almonds
		Grated orange zest

Procedures:

1	Spray a large soup pot with pam.
2	Add the stock and bring to a boil.
3	Turn down the heat to medium-low, and add the rice and blanced almonds.
4	Cover and let cook slowly for 30 minutes.?Meanwhile, spray a 10-inch skillet with pam, and in it melt the butter over medium heat.
5	Add the onion, and saute until it starts to soften, about 3 ?minutes.
6	Lower the heat slightly, and add the garlic.
7	Continue cooking, stirring constantly, to soften the garlic for about 20 seconds.
8	Stir in the sherry, then crumble in the almond paste a bit at a time.
9	Remove the skillet from the heat, and whisk well to smooth it out.?Lower the heat under the stock to the barest possible simmer.
10	Add the onion mixture, the orange zest, and evaporated skim milk.
11	Let cook to blend flavors, 10 minutes more.?Puree the soup, in batches, in a food processor, then put through a food-mill or power strainer.
12	Season to taste with salt and white pepper.