Directions

• Soak almond for half an hour in warm water.
• Slice half of the almonds into fine slivers and toast in an oven or tawa until golden brown. Peel, wash and chop carrot and onion.
• Heat butter in a pan, add cloves, onion and carrot and saute till translucent. Add the remaining half of the almonds. Stir – fry for few minutes.
• Add one cup of water and boil for five minutes.
• Strain and make a puree of solids (vegetables and almonds).
• Dilute the white sauce with milk or water and mix it with the puree. Put in a pan and heat. Bring it to a boil, reduce heat, add cream and simmer for five minutes. Adjust seasoning with salt and pepper powder.
• Garnish the soup with sliced toasted almonds and serve hot.