John Myers
Yogurt – Almond Cream Soup
The perfect yogurt – almond cream soup recipe with a picture and simple step-by-step instructions.
- 3 piece Shallots
- 1 Bit Garlic
- 2 Sting Butter
- 200 g Ground almonds
- 100 ml Noilly Prat
- 700 ml Chicken broth
- 200 g Greek yogurt 10% fat
- Salt
- Black pepper from the mill
- Roasted almond flakes
- Peel and finely dice the shallots and the garlic. Heat the chicken broth.
- Heat the butter and sear the shallots with the garlic. Then stir in the ground almonds and deglaze immediately with the Noilly Prat. Then add the chicken broth and stir frequently over a low heat! let simmer gently.
- In the meantime, roast the flaked almonds evenly in a pan without fat.
- Now take the soup off the stove and puree it finely.
- Put the yoghurt in a bowl and whip the soup with 2 scoops. Pull the mixture back into the rest of the soup and season to taste.
- Put the finished soup in a soup cup, garnish with the almond flakes and now ….. enjoy your meal …..
- 7th tip: … if you like the soup “lighter”, you can take whole almonds, peel them and grind them finely. Since I like the strong taste of a roasted almond, I used roasted, ground almonds.
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