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Recipes

   Almond Soup

recipe image
Almonds used to be a great feature of British cookery, when they were used, toasted, as a garnish and flavouring for green beans, or, pounded, as a thickened for sauces or to lighten cakes and puddings.

In this recipe they make a pearly and delicate soup.
Ingredients
Serves: 4

100 Gram Ground almonds (4 oz)
300 ml Milk (10 floz)
2 Tablespoon Fresh white breadcrumbs
25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
1.2 Litre Chicken stock (2 pints)
Salt
Cayenne pepper
Ground mace
300 ml Single cream (10 floz)
Few Slivered almonds
1 Tablespoon Butter
Method
Put the ground almonds with the milk in a small saucepan and simmer gently for 10 minutes. Add the crumbs and simmer for 3 minutes more, then liquidise or rub to a pur�e with a spoon.
In a large pan, melt the butter, add the flour and stir it in then stir in the almond pur�e. Gradually add the stock and when you have a smooth soup, season with salt, cayenne pepper and ground mace.
Simmer slowly for 10 minutes and then remove from the heat and stir in the cream. Heat through gently.
Meanwhile fry the slivered almonds to a golden brown in the tablespoon of butter and scatter them on the soup just before serving.

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