Almond Soup
By: Anonymous
Published: Saturday, March 20, 2010 - 12:32am

Ingredients




225 grams Sweet almonds, blanched (8 oz)
3 Hard-boiled egg yolks
1 lt Chicken stock (2 pints)
gram "Beurre manie", made with 25 g butter and 25 g flour (2 o
1 1/2 dl Cream (1/3 pint)
Salt
White pepper

Preparation

1 "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" 2 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. 3 Strain through a sieve, add the cream, season with salt and pepper, heat gently and serve.