make Almond soup

Ingredients

9

Steps

4

Serves

4

Cook Time

30-60 Min

Ingredients

  • 225g/8oz blanched almonds, minced
  • 3 egg yolks, hard-boiled
  • 1.2 litres/2pt chicken stock
  • 25g/1oz butter, softened
  • 25g/1oz plain flour
  • 125ml/4fl oz single cream
  • Salt and freshly ground black pepper
  • Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.
  • Make a beurre maniĆ© by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre maniĆ© in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.
  • Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper.
  • Reheat gently and serve.
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