Almond Soup

Photo: flickr user sirbrillig

Ingredients

225 grams Sweet almonds, blanched (8 oz)

3 Hard-boiled egg yolks

1 lt Chicken stock (2 pints)

gram "Beurre manie", made with 25 g butter and 25 g flour (2 o

1 1/2 dl Cream (1/3 pint)

Salt

White pepper

Preparation

"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.