Almond Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
225 gram: Sweet almonds, blanched, (8 oz)
3: Hard-boiled egg yolks,
1 liter: Chicken stock, 2 pints
50 gram: "Beurre manie", made with -25 g butter and 25 g flour, (2 oz)
1 1/2 deciliter: Cream, 1/3 pint
Salt,
White pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Soups