Onion and Almond Soup This weekend I made my thirty-fifth soup from The Soup Book - onion and almond. It caught my eye several months ago, but I was put off by one of the listed ingredients, namely nigella seeds (Nigella sativa). I didn't know what they were and I hadn't seen them any where in the course of my shopping, but eventually I looked them up. They are also known as black cumin, onion seed or nigella and are used in curries. A suggested substitute is mustard seeds and that's what I used. The recipe is by Roopa Gulati and listed among its ingredients are onions, almonds, chicken stock, red chilli, muscovado sugar, balsamic vinegar and cream. The preparation takes a little time and that's just the garnish. Preparation consists of finely slicing an onion, sprinkling it with sea salt and setting it aside for at least two hours before deep-frying it. We don't possess a deep fat fryer, so I had to use a small frying pan with about half an inch of oil. Late...