Mary & Martha's Kitchen Recipe

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Almond Soup Recipe 225 g Sweet almonds, blanched -- (8 oz) 3 Hard-boiled egg yolks 1 l Chicken stock (2 pints) 50 g "Beurre manie", made with --25 g butter and 25 g flour -- (2 oz) 1 1/2 dl Cream (1/3 pint) Salt White pepper 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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<h1>Almond Soup</h1> <h2>Recipe</h2><p> <P>225 g Sweet almonds, blanched <P>-- (8 oz) 3 Hard-boiled egg yolks <P>1 l Chicken stock (2 pints) <P>50 g "Beurre manie", made with <P>--25 g butter and 25 g flour -- (2 oz) 1 1/2 dl Cream (1/3 pint) <P>Salt White pepper 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 <P> <div><a href='http://www.maryandmarthaskitchen.com/Almond_Soup/33415/' title='Almond Soup Recipe'>Almond Soup Recipe</a></div>

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