Cream Of Almond Soup |

Posted on

10 October 2012



Cream Of Almond Soup


2 quarts chicken stock
1-1/2 tablespoons butter
3/4 cup blanched almonds
2 tablespoons cornstarch
1 cup hot cream
Salt, pepper
Few grains nutmeg


  • Cook the butter and flour together in a saucepan
  • Gradually add hot stock until of the consistency to pour
  • Then add remaining stock, let cook gently for twenty minutes
  • Chop the almonds finely, then pound them to a paste, add to the first mixture and beat until thoroughly blended
  • Add hot cream and seasoning.
  • Serve in a vintage looking tea cup or a bowl
  • Sprinkle each portion with finely chopped parsley.
Cooks Note

Join the Conversation