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Almond Soup

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Recipe

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

 

Yield

4 servings

Prep

5 min

Cook

30 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
225 grams almonds
blanched
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3 whole egg yolks
hard boiled
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1 litre chicken broth
(2 pints)
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50 grams beurre manie (sauce thickener)
25g flour and 25g butter, combined
*
pint cream
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1 x salt
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1 x white pepper
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Ingredients

Amount Measure Ingredient Features
225 grams almonds
blanched
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3 whole egg yolks
hard boiled
* Camera
1 litre chicken broth
(2 pints)
* Camera
5E+1 grams beurre manie (sauce thickener)
25g flour and 25g butter, combined
*
158 ml cream
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1 x salt
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1 x white pepper
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Directions

Mince the almonds and, using a pestle and mortar, reduce to a paste with the egg yolks and a little stock, to stop them oiling.

Bring the stock up to simmering point in a saucepan and whisk in the beurre manie. When that has dissolved, whisk in the almond paste.

Cook gently for 30 minutes.

Strain through a sieve, add the cream, season with salt and pepper, heat gently and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 34676% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 86mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 7g 27%
Sugars g
Protein 27g
Vitamin A 0% Vitamin C 0%
Calcium 14% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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