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  Almond Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 305
Ingredients:
225 g Sweet almonds, blanched - (8 oz)
3 Hard-boiled egg yolks
1 liter Chicken stock (2 pints)
50 g "Beurre manie", made with -25 g butter and 25 g flour - (2 oz)
1 1/2 deciliter Cream (1/3 pint)
Salt
White pepper
Instructions:
F.&R.Dahl: "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.

From: Felicity & Roald Dahl, Memories with food at Gipsy House,
Penguin, 1991, ISBN 0-670-83462-9
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