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| Home -> [Soups & Stews] -> [Almond soup Recipe] |
Almond soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Soups & Stews |
Rating: |
0 |
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Ingredients:
| 225
| grams | Sweet almonds, blanched | | | -- (8 oz) | | 3
| | Hard-boiled egg yolks | | 1
| liter | Chicken stock (2 pints) | | 50
| grams | "Beurre manie", made with | | | --25 g butter and 25 g flour | | | -- (2 oz) | | 1 1/2
| dl | Cream (1/3 pint) | | | Salt | | | White pepper |
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Procedures:
| 1 | F.&r.dahl: "this delicate soup, popular 100 years ago, is now unusual. | | 2 | On no account should it be liquidized at any stage, as that ruins the texture" | | 3 | 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. | | 4 | bring the stock up to simmering point in a saucepan and whisk in the beurre manie. | | 5 | When that has dissolved, whisk in the almond paste. | | 6 | cook gently for 30 minutes. | | 7 | strain through a sieve, add the cream, season with salt and pepper, heat gently and serve. |
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