Almond And Grape Soup

"This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. It's unusual, but good!"
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  • 12 cup almonds, blanched and finely chopped
  • 1 cup fresh green grape, washed and drained
  • 3 -5 sprigs fresh parsley, cleaned,washed and finely chopped
  • 1 small onion, peeled,washed and finely chopped
  • 2 stalks of fresh celery, trimmed,washed and chopped
  • 1 14 cups milk
  • 3 tablespoons butter
  • 2 tablespoons refined flour (known as "maida" in Hindi)
  • 4 cups water or 4 cups vegetable stock
  • salt
  • white pepper powder
  • 2 egg yolks
  • 2 -3 tablespoons light cream


  • Boil milk and almonds together for 5 minutes.
  • Cool and make into a thick paste in a blender.
  • Heat butter in a pan.
  • Add onion and saute until translucent.
  • Add flour and cook on low heat for a few seconds.
  • Pour in the stock, stirring continuously, so as to avoid the formation of lumps.
  • Bring to a boil.
  • Season with salt and pepper powder.
  • Add celery and simmer for 15 minutes.
  • Remove from heat and strain.
  • Combine with the milk-almond paste and mix well.
  • Reheat, adjust seasoning and blend in egg yolks and cream.
  • Heat lightly and remove from heat.
  • Allow to cool and refrigerate to chill.
  • Serve sprinkled with chopped parsley and a few grapes in each bowl of soup.
  • Enjoy!

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