Creamy Almond Soup

▪ 130 grams Bahçeden Raw Almonds
▪ 1 tablespoon butter
▪ 1 tablespoon flour
▪ 2 cups milk
▪ 3 cups water
▪ Salt
▪ Black pepper
▪ Nutmeg

▪ ½ teacup halved almonds
▪ 1 teaspoon butter

Put the almonds in a large bowl and boiling water enough to cover the almonds and wait for 15 to 20 minutes. When the almonds are softer, drain and peel the almonds. After peeling the almonds, put them in a food processor and ground them to have almond flour. Melt the butter in a pan and roast the flour until the raw smell disappears. Add ground almonds and continue roasting for 2 to 3 minutes. Slowly add the milk and mix with a mixer. Add water, shredded nutmeg, salt and black pepper and bring to boil. When it starts to boil, turn down the heat and cook for 5 more minutes. Slightly roast the chopped almonds in butter and sprinkle over the soup. Serve hot.