Onion and almond soup

Ingredients 4 tbsp olive oil 6 medium-sized onions, red or white, thinly sliced 21/2 pints water or chicken stock 180g (6oz) ground almonds 1 tsp ground cinnamon 1 tsp grated nutmeg 2 tbsp crushed almond biscuits (Italian amaretti are best) salt and pepp

Ingredients

4 tbsp olive oil

6 medium-sized onions, red or white, thinly sliced

21/2 pints water or chicken stock


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180g (6oz) ground almonds

1 tsp ground cinnamon

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1 tsp grated nutmeg

2 tbsp crushed almond biscuits (Italian amaretti are best)

salt and pepper

Method

IN a large saucepan heat the olive oil, add the onions and saute over low heat until translucent, about 10 minutes.

Add the water or stock and the almonds and simmer for about 30 minutes.

Process the soup in batches in a blender, adding the spices and crushed amaretti biscuits.

Return to the saucepan and reheat until boiling.

Serve at once, floating an amaretto in the centre of each bowl for decoration.

Serves 6.

JUDY BROADWAY

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