Creamed almond soup |
|
| Ingredients
50g/2oz of plain flour
50g/2oz of butter
1 Litre of chicken stock
330ml of full fat milk
150g of almonds, shelled and ground down
150ml single cream
1 egg yolk
Salt and pepper |
|
1. Melt the butter in a large saucepan,
sprinkle in the flour and cook, stirring, over a medium heat
for 1-2 minutes.
2. Gradually add the stock a little at a time and stirring
constantly, then stir in the milk.
3. Bring to almost boiling, then reduce the heat and simmer
very gently for 10-15 minutes, stirring from time to time.
4. Stir in the ground almonds and cook gently for 3-4 minutes.
5. Just before serving, beat the egg yolk and cream together
in a mixing bowl then stir into the soup, and heat through.
Adjust the seasoning and serve hot. |
|
|
