Kiwi Soup with Quick Almond Biscuits
| 4 People | |
| 6 | kiwis |
| 2 tsp | fresh ginger, coarsely grated |
| 300 ml | apple juice, cloudy |
| 3 tbsp | agave syrup |
| 2 tsp | lemon juice |
| 2 tsp | arrowroot |
| Almond Biscuits | |
| 80 g | almond paste |
This dessert soup is wonderfully tart and sweet at the same time. The almond biscuits add some texture and sweetness. You’ll find arrowroot powder in the spices section of most grocery stores. Its properties are very much like potato flour, but you’ll need less of it, and you get a “clear” thickener that doesn’t impose its own flavor.
1
Heat the oven to 175°C. Peel the kiwis and chop them into chunks.
2
Mix them in a blender for a moment (not too long: if the seeds break, the soup will taste bitter) if you want a smooth soup. You can also mash them with a fork.
3
Peel and coarsely grate a little piece of fresh ginger.
4
Mix all the ingredients other than the kiwi together in a saucepan (they must be cold, so the arrowroot powder dissolve). Heat the mixture and let it simmer for 5 minutes.
5
When done, fish out the grated ginger with a sieve or slotted spoon. Remove the saucepan from the heat and mix in the crushed kiwi. Put the soup away to cool, first at room temperature, then in the fridge.
6
Roll the almond paste into a sausage about the thickness of a finger, then cut it into pieces approximately 1 cm wide.
7
Place them on a baking paper in a sheet pan. Shape the pieces a little with your fingers to give them a nice, uniform shape. Bake in the upper part of the oven for 5-6 minutes.
8
Take the soup out before serving and taste. The flavors change when the soup has been standing a while and has cooled. Add a little lemon juice or agave syrup, as needed.
9
Serve the soup topped with almond biscuits in low glasses or small bowls.