Wine recommendations: The almond flavors in this soup evoke hints of Spain, so you might try pairing it with one of the great Albariños suggested in "A Very Different Spain." Alternatively, a dry German Riesling will have the same floral nuances, moderate alcohol levels and crisp acidity to successfully contrast the creaminess of the dish.
Margaret Littman is the author of VegOut Vegetarian Guide to Chicago. As much as she loves vegetable-based dishes, she hopes to never see another barbeque seitan sandwich as long as she lives.
- 1 cup heavy cream
- 1-1/2 tablespoons almond oil
- Salt and sugar to taste
Season the cream with a pinch of salt and a sugar whip with an electric beater. Add the almond oil when the cream is almost done beat for 10 to 15 seconds more set aside and refrigerate until needed.