Ingredients
3 34 cups whole milk
78 cup heavy cream
1 lemon, juice and rind of
15 coriander seeds
3 bay leaves
12 stick cinnamon
1 teaspoon sugar
4 ounces ground almonds
3 egg yolks
1 large orange, juice of
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Place milk, cream, lemon rind, coriander, bay leaves, cinnamon and sugar in a pot and bring to a boil. Simmer a few minutes and allow to cool. Add the almonds and again bring to boil. Simmer a few minutes then rub mixture through a sieve. Combine egg yolks, orange juice and lemon juice. Whisk into soup. Heat again but do not boil. Allow to cool, then chill thoroughly before serving. Times listed are very approximate.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies