Almond Soup

Name: Almond Soup
Yield: 4
Cuisine: Fusion
Ingredients: almonds; egg yolks; chicken broth; beurre manie (sauce thickener); cream; salt; white pepper

Submitted by valfrank

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

YIELD

4 servings

PREP

5 min

COOK

30 min

READY

40 min

Ingredients

225

GRAMS ALMONDS
blanched

WHOLE EGG YOLK
hard boiled *

LITRE CHICKEN BROTH
(2 pints) *

GRAMS BEURRE MANIE (SAUCE THICKENER)
25g flour and 25g butter, combined *

⅓

PINT CREAM *

SALT
to taste *

WHITE PEPPER
to taste *

Directions

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

56g

Amount per Serving

Calories 346 76% of calories from fat

% Daily Value *

Total Fat 29g 45%

Saturated Fat 2g 12%

Trans Fat 0g

Cholesterol 2mg 1%

Sodium 86mg 4%

Total Carbohydrate 4g 4%

Dietary Fiber 7g 27%

Sugars g

Protein 27g

Vitamin A 0% • Vitamin C 0%

Calcium 14% • Iron 14%

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