Almond and Celery Soup

Ingredients Almonds: 50 gm Celery: 1 shoot Carrot: 1 Spring onions: 25gm Asparagus tips: 5 gm Garlic: 3 cloves Coriander root: 5 gm Red Chilies: 2 Salt to taste MSG to taste Chinese cabbage: 5 gm Pak Choy: 5 gm Method Make a stock using celery roots and leaves with the onion and carrot, coriander roots and red chilies. Soak the almonds in hot water for 15 minutes. Remove the skin from the almonds and make them into a paste. After the stock is boiled, strain it and pour it into a pan. Add sliced carrots, asparagus tips, Chinese cabbage and pak Choy and bring the mixture to a boil. Add the seasoning and thicken the soup by adding the almond paste little by little. Again give it a single boil; check for seasoning and serve the soup hot garnished with fried sliced garlic. The Hindu April 23 2009