Creamed almond soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | plain flour |
| 50 | grams | butter |
| 1 | ltr chicken stock | |
| 350 | millilitres | full fat milk |
| 150 | grams | almonds, shelled and ground |
| 150 | millilitres | thin cream |
| 1 | egg yolk | |
| salt and pepper | ||
Directions
Make a white sauce by gently blending the flour in the melted butter in a large pot and gradually stirring in the stock and milk. Heat, stirring constantly, until nearly boiling, then turn down the heat to simmer very gently for 10-15 minutes. Stir in the ground almonds and heat through for 3-4 minutes. Before serving, beat the egg yolk and cream together, stir into the soup, and heat through. Season to taste.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000