Imperial Soup

Photo: flickr user infomatique

Ingredients

4 cups White Stock III

1/2 teaspoon peppercorns

2 cups stale bread crumbs

Bit of bay leaf

2 stalks celery, broken in pieces

Blade of mace

2 slices carrot, cut in cubes

1 teaspoon salt

1 small onion

1/2 breast boiled chicken

3 tablespoons butter

cup blanched almonds

Sprig of parsley

1 cup cream

2 cloves

1/2 cup milk

2 tablespoons flour

Preparation

Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheesecloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.