On Thu, 22 Jan 2009 16:17:19 -0600, Lou Decruss
> wrote:

>
>The recipe calls for spaghetti but any pasta would work. Maybe even
>rice. I don't think it needs the cheese but a sprinkle of parm never
>hurts anything.
>
>Lou
>
>
>
>Basil And Almond Soup
>
>Yield 4 servings
>
>1 tbsp vegetable oil
>I medium onion
>2 garlic cloves finely chopped
>1/4 cup slivered almonds
>4 cups chicken stock
>1/4 tsp black crushed peppercorns
>4 tbsp chopped fresh basil
>1/3 lbs. spaghetti, broken into pieces
>
>Heat oil in a large saucepan over low heat. Add onion,
>garlic, and almonds. Cook until onions are transparent.
>Stir in stock, crushed peppercorns and basil. Cover and simmer 10
>minutes. Boil pasta in another pot until al dente. Drain, and add to
>soup. Serve topped with grated cheese if desired.
>

But but but.... Doesn't simmering basil for 10 minutes kill all the
basil taste?

Nathalie in Switzerland