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Almond Soup

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Submitted by valfrank

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

Ingredients

225 225
GRAMS GRAMS ALMONDS
blanched
3 3
WHOLE WHOLE EGG YOLKS
hard boiled *
1 1
LITRE LITRE CHICKEN BROTH
(2 pints) *
50 5E+1
GRAMS GRAMS BEURRE MANIE (SAUCE THICKENER)
25g flour and 25g butter, combined *
158
PINT ML CREAM *
1 1
X X SALT *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 346 76% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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