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Ingredients
- 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
Directions
- "This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as which 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 which has dissolved, whisk in the almond paste. Cook gently for 30 min.
- Strain through a sieve, add in the cream, season with salt and pepper, heat gently and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 95 | 65% |
| Total Fat 11.37g | 14% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 395mg | 16% |
| Potassium 359mg | 10% |
| Total Carbs 5.88g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 0.88g | 1% |
| Protein 7.27g | 12% |
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