Almond Soup
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 servingsPrep
5 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 225 | grams |
almonds
blanched |
|
| 3 | whole |
egg yolks
hard boiled |
*
|
| 1 | litre |
chicken broth
(2 pints) |
*
|
| 50 | grams |
beurre manie (sauce thickener)
25g flour and 25g butter, combined |
* |
| ⅓ | pint |
cream
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 225 | grams |
almonds
blanched |
|
| 3 | whole |
egg yolks
hard boiled |
*
|
| 1 | litre |
chicken broth
(2 pints) |
*
|
| 5E+1 | grams |
beurre manie (sauce thickener)
25g flour and 25g butter, combined |
* |
| 158 | ml |
cream
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
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.
