ALMOND SOUP

• ¼ cup plain white rice

• 2 to 3 garlic cloves

• ½ teaspoon green cardamom seeds

• 1 small serrano pepper

• 1 teaspoon black pepper

• 1 teaspoon sea salt

• 1 cup skinless almonds, soaked in 2 cups of water

• Juice of ½ or 1 lime

• ¼ cup good extra-virgin olive oil GARNISH

• 2 tablespoons olive oil

• 1 teaspoon mustard seeds

• 10 to 12 kari (curry) leaves

• Few sprigs of cilantro, parsley or mint

• 2 tablespoons sliced toasted almonds

Instructions: Rinse the rice 2 to 3 times and soak for an hour. Combine with garlic cloves, cardamom seeds, serrano, black pepper, salt plus 3 cups of water and bring to a boil. Cover and simmer for 20 to 30 minutes or until the rice has turned to a mush. Add the skinless almonds along with the soaking water and turn the heat off. Let the mixture cool off for an hour or two.

Using a powerful blender or a stick blender, puree the entire contents of the soup in 2 or 3 batches, slowly adding the olive oil. It will take a couple of minutes to get the mixture to be totally smooth. Add the lime juice also slowly, tasting as you go to make sure the soup is balanced. Pour into a storage container and refrigerate for a few hours or preferably, overnight.

When ready to serve, spread the soup among the serving bowls. In a small frying pan over medium heat, warm the 2 tablespoons of olive oil and pop the mustard seeds and fry the kari leaves. Once the oil is hot, this only takes a few seconds. Turn the heat off and let the oil rest for a minute or two then spoon it over the surface of the soup (it will float) and add toasted almonds and herbs of your choice.

NOTES & VARIATIONS

• To peel the almonds, pour 2 cups of boiling water over the almonds and let it rest for an hour or two. Slide the skin off the almonds and discard.

• Instead of rice, try using chunks of peeled white potatoes.

• Mustard seeds add a tiny bit of heat and crunch to the flavor of the soup and cumin or coriander seeds also work well.

Serves 4 to 6