Almond Soup

Title:
Almond Soup

Yield:
4 Servings

Categories:
Soups




Ingredients:





   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)


          Salt


          White pepper






 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