Sweet Almond soup is a delicious sweet dessert that almost tastes like liquid marzipan (but less sweet). Chinese people like to eat almond soup also because according to traditional medicine it is good for the skin.
The first time I ate almond soup was in a little shop about 20 minutes outside of Hongkong that specializes in Chinese desserts, and in fact is famous for it’s almond soup. I’ve never eaten that good of an almond soup ever since – but next time I’m in Hongkong I’ll pay homage to this shop for sure The problem is that making sweet almond soup is pretty easy – but making GOOD almond soup (one that doesn’t just taste like sugary almond extract) is really difficult, I haven’t managed to do it so far.
Sweet almond soup is a tong sui.
(picture by sife renka)
Here some sweet almond soup recipes:
How to make sweet almond soup (the western way):
Get one pound of almond paste (or better yet: grind one pound of blanched almonds in a food processor). Put a saucepan on a stovetop with very low heat, pour two cups of water inside and add the grinded almonds while stirring for about 20 minutes. Once it has dissolved evenly add 2-4 tablespoons of sugar and one cup of crystallized ginger, still stirring. After ten minutes pour in half a cup of light cream. Take two tablespoons of cornstarch, dissolve it in cold water, and add into the almond soup in the saucepan. Keep stirring until the soup is pretty thick (it should be thicker than pumpkin soup). And then enjoy it while it’s still hot. (But can also be eaten cool, or reheated)
This should be enough for 4 to 6 people and total takes about 45 minutes to prepare.
Almond Soup Recipe Number two:
Whisk 10 ounces (280 grams) of almond paste, 2 cups (16 liquid ounces or 450 mililiters) of soymilk and two coups of water together until the almond paste has dissolved. Add 4 ounces (120 grams) of sugar until it has dissolved too. Then bring the whole soup to boil and enjoy it while its hot. (But can also be eaten cool, or reheated)
Almond Soup Recipe Number 3:
Put 1 cup (8 ounces / 225 gram) of heavy cream in a saucepan and add 1 cup (8 ounces / 225 gram) of browned ground almonds and 1 teaspoon of cornstarch to it. Let it cook until it thickens a little. Separately, whip together three egg yolks and 2 tablespoons of sugar. Add the beaten egg yolks and sugar into the saucepan and let it cook until it’s thick. Let it cool down and then put it in the fridge. Eat cool. Can also edd almond extract.