Almond soup

Ingredients for 2 servings:

• 3 tbsp almond flakes
• 100 g almond(s), peeled
• 1 tbsp olive oil
• 1 clove(s) garlic, squeezed
• 1 m.-sized potato(s)
• 1 tbsp vinegar (sherry)
• ½ liter vegetable broth
• Salt and pepper, from the mill
• 100 ml cream
• 2 rose leaves
• mint

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

well suited as a starter for a romantic dinner

Toast the flaked almonds in a non-stick pan without fat until golden brown, stirring constantly, then transfer to a small bowl and set aside to cool. Finely grind the whole almonds and toast in the same pan until dark brown. Immediately remove from the pan. Peel the potatoes and cut into small cubes. Heat the olive oil in a saucepan and press in the garlic, add the diced potatoes and sauté for about 1 minute, stirring constantly. Then add the almond flour and deglaze with vinegar. The vinegar should evaporate completely. Pour in the vegetable stock all at once, stir well, and simmer the soup, covered, over low heat until the diced potatoes are soft. Stir occasionally, as the almonds tend to stick to the bottom. Purée the soup thoroughly with a hand blender, season with salt and pepper, and refine with cream. Divide the soup between warmed bowls, sprinkle the almond flakes in the middle and arrange the rose petals and mint leaves decoratively.