Resepi Almond Milk Soup

1 1/3 cups almonds (shelled but not blanched) (200 g)
10 ounces onions (3 medium onions) (300g)
2 quarts water, approximately (2 liters)
2 or 3 thin slices country bread
2 tablespoons butter (25g)
salt

Bring the water to a boil; meanwhile, peel and rinse the onions. Add them to the boiling water and simmer for 20 minutes. Remove with a skimmer and set aside both onions and the cooking water.

Meanwhile, parboil the almonds for 10 seconds; drain them, put them into cold water to cool, and pinch each nut between thumb and forefinger to remove the brown skin. Dry the almonds and grind them in a food processor. Gradually add 6 cups (1 ½ liters) of the water in which the onions were cooked; if less than 6 cups remains, make up the difference with plain hot water. Continue processing until you have a uniform, white liquid. Strain this through a cotton cloth or a very fine sieve into a pan, squeezing to obtain as much almond milk as possible.

Chop the boiled onions and sauté them in the butter until golden. Add salt to taste. Bring the almond milk to a boil and remove from the heat. Stir in the onions and pour into a tureen over the slices of bread.

This is a delicate, curative soup, which blends the subtle flavor of almonds with the lightly spiced broth of onions. An "invalid" version of the soup omits the onions and is instead sweetened with sugar-a rare and costly ingredient, which (like spices) was imported and sold by apothecaries.

If preparing almond milk for invalids do not add any onions; moisten and then boil the almonds in plain warm water (in the place of the onion water, as mentioned above). Do not add any salt, but substitute with plenty of sugar.

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