Almond Milk Soup (Lenten Cream Soup)

The Quirky Foodster Team

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Servings

Ingredients

Whole blanched almonds — 200 g (1.75 cups)
Water, divided — 1 L (4 cups)
Rice flour or fine breadcrumbs — 1 tbsp
Sugar — 1 tbsp
Ground ginger — 1/4 tsp
Saffron threads — 1 pinch
Fine salt — 1/4 tsp

Method

Blend the blanched almonds with 500 ml (2 cups) of the water until as fine a paste as possible, about
2-3 minutes.
Strain the almond mixture through a muslin cloth or nut milk bag set over a bowl, squeezing firmly to extract as much almond milk as possible. Discard the solids or reserve for another use.
Pour the almond milk into a saucepan with the remaining 500 ml (2 cups) of water.
Stir in the rice flour or breadcrumbs, sugar, ginger, saffron and salt.
Bring to a gentle simmer over medium-low heat, stirring constantly, and cook for 8-10 minutes until lightly thickened.
Serve warm in bowls, as a light course on its own or alongside a fish dish on a fast day.

Introduction: A delicate, creamy soup made from ground almonds simmered in water and lightly spiced, this dish provided a rich alternative to dairy during the many fasting days of the Tudor calendar.

Cultural Background: Almond milk was a cornerstone of Tudor Lenten and fast-day cookery, since the Church calendar forbade dairy and meat on numerous days throughout the year. Almonds, imported at considerable expense, were a luxury ingredient, and dishes made from them signalled a household’s wealth even while observing religious dietary restrictions.

Tips: (cid:127) Squeeze the muslin cloth thoroughly to extract the maximum amount of almond milk, as this is the base of the entire dish. (cid:127) Stir constantly once the rice flour or breadcrumbs are added, as the soup can catch and stick to the base of the pan.

Variations: (cid:127) A little cooked, flaked white fish can be added for a heartier fast-day dish. (cid:127) Rosewater can be stirred in at the end of cooking for a more delicately perfumed version.

Storage: Store in an airtight container in the refrigerator for up to 2 days, as almond milk soups do not keep as well as dairy-based ones.

Reheating: Reheat gently in a small saucepan over low heat, stirring constantly, until just warmed through; do not boil.

Nutrition: Per serving (approx.): 210 kcal, 7 g protein, 12 g carbohydrate, 16 g fat, 3 g fibre, 150 mg sodium.

FAQs:

Q: Can I use store-bought almond milk instead of making my own?

A: Yes, though unsweetened, additive-free almond milk gives the closest result to the historical dish; use about 1 litre in place of the homemade version and skip the straining step. (cid:127) Q: Why is this dish associated with Lent? A: Dairy and meat were forbidden on many fast days in the Tudor religious calendar, so wealthy households used almond milk as a rich substitute for cow’s milk.