Almond Soup Recipe

• 225 gm Sweet almonds, blanched (8 ounce)
• 3 x Hard-boiled egg yolks
• 1 lt Chicken stock (2 pints) gm "Beurre manie", made with 25 g butter and 25 g flour (2 ounce)
• 1 1/2 dl Cream (1/3 pint) Salt White pepper

1. "This delicate soup, popular 100 years ago, is now unusual.
2. On no account should it be liquidized at any stage, as which ruins the texture"
3. 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.
4. Bring the stock up to simmering point in a saucepan and whisk in the beurre manie.
5. When which has dissolved, whisk in the almond paste.
6. Cook gently for 30 min.
7. Strain through a sieve, add in the cream, season with salt and pepper, heat gently and serve.

gm sweet, egg yolks, chicken, cream

Taken from cookeatshare.com/recipes/almond-soup-64041 (may not work)