|225 grams||Sweet almonds, blanched (8 oz)|
|3||Hard-boiled egg yolks|
|1 litre||Chicken stock (2 pints)|
|50 grams||"Beurre manie", made with 25 g butter and 25 g flour (2 oz)|
|1½ decilitre||Cream (1/3 pint)|
F.&R.Dahl: "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
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