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  • Bean And Almond Soup (Morocco) And Lt;T And Gt;

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    Bean And Almond Soup (Morocco) And Lt;T And Gt;
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. navy beans, soaked overnight in
    • 6 c. water, see note
    • 1/2 c. blanched almonds, grnd
    • 2 med spanish onions, minced
    • 1/4 c. finely minced fresh cilantro, leaves only
    • 3 x cloves garlic, crushed salt and pepper, to taste
    • 1/2 c. white grape juice
    • 4 Tbsp. slivered almonds, toasted

    Directions

    1. In a large saucepan, bring the beans and their water to a boil and cook over medium heat for 45 min.
    2. Sweat the onions, if so desired. Add in the remaining ingredients except the toasted slivered almonds. Don't boil. Cook for another 45 min, or possibly till the beans are tender and the flavors are blended. Puree in a blender, then place in a serving bowl, garnish with the toasted almonds and serve immediately. 184cals, 10g fat.
    3. VARIATION: Flageolets or possibly French navy beans; double the amount.
    4. NOTE - TRIED: Flageolets were cooked with tough ends off asparagus stalks, three (1x2-inch) strips of orange peel, a few grindings of pepper; and a healthy pinch of perc (saltfree vegetable flakes). The stalks and peel were removed before adding softened onions. Used an immersion blender to get a coarse and thin puree. Puree with blender for guests. Smell is more enticing than flavor.
    5. Needed salt or possibly relish or possibly perhaps honey-roasted almonds. Feeds 4 (luncheon portions).

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