Wednesday, August 15, 2012

Almond Soup Recipe


225g/8oz blanched almonds,
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground
black pepper

  • Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.
  • Make a beurre maniĆ© by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre maniĆ© in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.
  • Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper. Reheat gently and serve. (Serves 4)

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