Almond Soup (Vegetarian-Vegan) RECIPE a Spanish Classic UPDATED and so very good for you

This is usually made with blanched almonds but I prefer mine made with the whole nut.

ALWAYS SOAK YOUR RAW WHOLE  ALMONDS OVERNIGHT IN FRESH WATER, AND DRAIN AND WASH WELL THE NEXT DAY AS THE SKIN CONTAINS A NATURAL TOXIN (TO PREVENT BIRDS EATING THEM)

Makes 4-6 servings

1 cup whole drained and washed whole almonds
3 cups vegetable stock
1 cup minced onion
1 clove garlic smashed and minced
1 bay leaf
2tbsp butter/or Vegan Marg.
2 tbsp all purpose flour ( whole wheat works well in this recipe)
1/4 tsp ground cloves
1 cup warmed milk ( nut milk is fine)
1 cup cream ( coconut cream works very well)
chopped almonds to garnish

Combine the almonds, onions, broth garlic, bay leaf in a pan and bring to boil, then simmer for 30 mins covered.
Remove from heat and set aside.
Heat the butter in a heavy bottomed saucepan and add the flour, make a roux, do not allow it to color.
Gradually stir in the warmed milk, stirring until smooth and thickened.
Add the cooked almonds, broth, ground cloves and vegetables , bring to boil and simmer, stirring for 5 mins.
Check seasonings (removing the bay leaf) and remove from heat, allow to cool, then blend to a smooth soup.
Return to pan, bring to low simmer and add the cream

Serve in warmed bowls with chopped almonds to garnish