Guest guest Posted June 9, 2002 Report Share Posted June 9, 2002 Strawberry Soup with Almond MIlk Source: Very vegetarian Packaged almond milk can be substituted, but the resulting soup won't be as thick and luxurious. You can also substitute a tablespoon or two of Grand Marnier, Cointreau or framboise for the rosewater. 1 C blanched almonds, coarsely ground 1/4 C sugar 1 pint ripe, full flavored strawberries 4 ounces silken tofu 2 t rosewater pinch sea salt Soak the almonds for 8 to 12 hours in 3 cups of water. Strain and since the nuts. In a blender, whirl the almonds, 4 cups of hot water and sugar together for 3 minutes. Strain the mixture through cheesecloth, squeezing the cloth to get all the liquid. Yous hould have 4 cups of almond milk. Hull the strawberries and puree them with the tofu. Mix the strawberry puree and the almond milk together. Add the rosewater and sea salt. Taste and adjust the flavorings. If the strawberries aren't at their ripest, a little more sweetener may be needed. Refrigerate until thoroughly chilled. Makes 4-6 servings. _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2002 Report Share Posted June 9, 2002 Pardon my ignorance, but I don't know what you mean by 'since the nuts' -- is this a typo or some specific thing I must do to the almonds? This sounds incredible, and I want to try it, but I'm stumped. -bj Dunno Nuttin <peacedabear wrote: Strawberry Soup with Almond MIlk Source: Very vegetarianPackaged almond milk can be substituted, but the resulting soup won't be as thick and luxurious. You can also substitute a tablespoon or two of Grand Marnier, Cointreau or framboise for the rosewater.1 C blanched almonds, coarsely ground1/4 C sugar1 pint ripe, full flavored strawberries4 ounces silken tofu2 t rosewaterpinch sea saltSoak the almonds for 8 to 12 hours in 3 cups of water. Strain and since the nuts. In a blender, whirl the almonds, 4 cups of hot water and sugar together for 3 minutes. Strain the mixture through cheesecloth, squeezing the cloth to get all the liquid. Yous hould have 4 cups of almond milk.Hull the strawberries and puree them with the tofu. Mix the strawberry puree and the almond milk together. Add the rosewater and sea salt. Taste and adjust the flavorings. If the strawberries aren't at their ripest, a little more sweetener may be needed. Refrigerate until thoroughly chilled.Makes 4-6 servings._______________Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2002 Report Share Posted June 9, 2002 I assumed Rinse. -Sandra Quote Link to comment Share on other sites More sharing options...
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