On Sat, 24 Jan 2009 17:39:05 +0100, Nathalie Chiva
<Nathaliedotchivaatgmail.remove.com> wrote:

>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

Nope. But you can add it whenever you feel you want.

Lou