Almond Soup

Title: ALMOND SOUP

Categories: Soups

Yield: 4 servings

225 g Sweet almonds, blanched

-- (8 oz) 3 Hard-boiled egg yolks

1 l Chicken stock (2 pints)

50 g "Beurre manie", made with

25 g butter and 25 g flour

-- (2 oz) 1 1/2 dl Cream (1/3 pint)

Salt

White pepper

F.&R.Dahl: "This delicate soup, popular 100 years ago, is now unusual. On

no account should it be liquidized at any stage, as that 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 that has dissolved, whisk in the almond paste.

Cook gently for 30 minutes.

Strain through a sieve, add the cream, season with salt and pepper, heat

gently and serve.

From: Felicity & Roald Dahl, Memories with food at Gipsy House, Penguin,

1991, ISBN

0-670-83462-9 --