Ingredients
- 100 g pistachios Raw, unsalted, shelled
- 100 g almonds Raw
- 1 lt whole milk
- 1 vanilla pod
- 2-4 tbsp brown sugar Optional,use substitute to reduce carbs etc even more
- 100 g cream
Servings: People
Instructions
- Boil some water in a small pan and add the almond and the pistachios. Boil for 2mins. Drain and cool.
- In a large pan add the milk and the scored and scraped vanilla pod and simmer gently for 15 mins.
- Meanwhile remove the brown skin from the almonds and from the pistachios.
- Remove vanilla pod from the milk, pour into a food processor or mixer. Add the sugar, cream and the nuts.
- Mix all until a smooth soup like consistency has been achieved. It can now be served hot, warm or canbe cooled overnight in the fridge.
- Serve on its own or with some tangy seasonal berries, orange fillets, or plums. If desired you strain the soup and serve as smooth cold soup with crunchy roasted almonds.
Recipe Notes
Per portion (calculated with 2 tbsp brown sugar):
26g carbs, 42.3 fat, 26g fat, 17.4 protein, 554kcal, 2320kj
Share this Recipe
Powered byWP Ultimate Recipe