225 g Sweet almonds, blanched
-- (8 oz)
3 Hard-boiled egg yolks
1 l Chicken stock (2 pints)
50 g "Beurre manie", made with
--25 g butter and 25 g flour
-- (2 oz)
1 1/2 dl Cream (1/3 pint)
F.& "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"
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.
From: Felicity & Roald Dahl, Memories with food at Gipsy House, Penguin,
1991, ISBN 0-670-83462-9
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini