Almond Soup

Almond health benefits: On average size, 20 almonds contain twelve per cent of our daily need for protein, and 35 per cent of our daily need for Vitamin E, a vital antioxidant for the body. About half a cup of almonds contain as much calcium as an equal amount of cow's milk but unlike cow's milk it is easily digested by all and nothing is lost in the bodily absorption. So why do we rob animals of their milk meant for their babies? Other important minerals contained in this yummy product are phosphorus-necessary for bones and teeth, magnesium and significant amounts of potassium. Almonds hold a nutritional powerhouse of necessary goodies whether lightly toasted or in their natural states such as folic acid, zinc, phytochemicals, selenium, copper, biotin, riboflavin, niacin, and iron.

Almond Soup

Ingredients:

  • 2 chopped leeks

  • salt and freshly ground black pepper

  • 1 cup freshly ground almonds

  • 1 cup blanched almonds

  • 1 tablespoon grated nutmeg

  • 1/4 cup roasted, flaked almonds

  • 3 cups almond milk

  • 3 cups good soy milk (I prefer Bonsoy)

  • 1/2 bunch new celery leaves finely chopped or 1/4 cup white lower stem of celery finely chopped

Method: Simmer ground almonds, blanched almonds, leeks, celery and the milk together until the celery is just soft. Remove the pan from the heat, cool, puree then season to taste. Serve hot or cold sprinkled with toasted almonds and nutmeg. Serve with a side plate of Melba Toast and a bowl of apple slices in iced water laced with lemon juice.

Melba Toast

Melba toast is a very dry, crisp, wafer-thin slice of oven-toasted bread served with soups, salads and snacks. It was created for Nellie Melba by chef Auguste Escoffier in 1897 when she was ill. Dame Nellie Melba GBE, born 19th May 1861 Helen "Nellie" Porter Mitchell, was one of the most famous singers of the late Victorian Era. She died 23rd February 1931. Today we can see her likeness on the Australian $100 note.

Melba Toast:

Method: Cut any amount of stale, white bread wafer-thin. Bake it slowly till just golden. Serve cold with soups, dips or eat as a plain snack. Can be stored in an airtight container in the fridge for weeks.

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