Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Chicken or vegetable stock
1/3 c Long-grain rice
1/2 c Blanched almonds
1 tb Butter
1 Large onion, chopped
1 tb Finely chopped garlic
1/4 c Dry Sherry
2 tb Almond paste
Grated zest of 1 orange
1 c Evaporated skim milk
Salt and white pepper
1 1/4 c Slivered toasted almonds
Grated orange zest

1. Spray a large soup pot with Pam. Add the stock and bring to a
boil. Turn down the heat to medium-low, and add the rice and blanced
almonds. Cover and let cook slowly for 30 minutes.
2. Meanwhile, spray a 10-inch skillet with Pam, and in it melt the
butter over medium heat. Add the onion, and saute until it starts to
soften, about 3 1/2 minutes. Lower the heat slightly, and add the
garlic. Continue cooking, stirring constantly, to soften the garlic
for about 20 seconds. Stir in the sherry, then crumble in the almond
paste a bit at a time. Remove the skillet from the heat, and whisk
well to smooth it out.
3. Lower the heat under the stock to the barest possible simmer. Add
the onion mixture, the orange zest, and evaporated skim milk. Let
cook to blend flavors, 10 minutes more.
4. Puree the soup, in batches, in a food processor, then put through
a food-mill or power strainer. Season to taste with salt and white
pepper.
5. Reheat just before serving, and serve, very hot, in small cups.
Garnish soup with toasted almonds and the merest bit of orange zest.

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