Almond Soup

• 225 grams almonds blanched
• 3 whole egg yolks hard boiled
• 1 litre chicken broth (2 pints)
• 50 grams beurre manie (sauce thickener) 25g flour and 25g butter, combined
• 13 pint cream
• 1 x salt
• 1 x white pepper

1. 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.
2. Bring the stock up to simmering point in a saucepan and whisk in the beurre manie.
3. When that has dissolved, whisk in the almond paste.
4. Cook gently for 30 minutes.
5. Strain through a sieve, add the cream, season with salt and pepper, heat gently and serve.

almonds blanched, egg yolks, chicken broth, beurre, cream, salt, white pepper

Taken from recipeland.com/recipe/v/almond-soup-2870 (may not work)