Polish almond soup - zupa migdalowa - is a creamy meatless soup that some families serve for wigilia or Christmas Eve supper. It is usually served hot for wigilia and cold at other times of the year.
Makes about 2 quarts of Polish Almond Soup
Makes about 2 quarts of Polish Almond Soup
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 5 cups milk
- 1/2 pound blanched, skinless almonds, ground twice
- 1 teaspoon almond extract
- 2 cups cooked rice
- 1/3 cup sugar
- 1/4 cup light or dark raisins
- Toasted sliced almonds (optional)
Preparation:
- In a large saucepan, heat milk to a simmer. Add remaining ingredients, mixing well. Cook over low heat 5 minutes or until rice is hot and raisins have plumped up.
- Serve hot in warmed bowls for Christmas Eve. Alternatively, cool soup to room temperature in an ice water bath, refrigerate covered and serve chilled. Garnish with toasted sliced almonds, if desired.
