Almond soup

Yield: 4 servings

Measure Ingredient
225 grams Sweet almonds, blanched (8 oz)
3 \N 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)
\N \N Salt
\N \N White pepper

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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