Creamed almond soup

4 servings

Ingredients

Quantity Ingredient
50 grams plain flour
50 grams butter
1 ltr chicken stock
350 millilitres full fat milk
150 grams almonds, shelled and ground
150 millilitres thin cream
1 egg yolk
salt and pepper

Directions

Make a white sauce by gently blending the flour in the melted butter in a large pot and gradually stirring in the stock and milk. Heat, stirring constantly, until nearly boiling, then turn down the heat to simmer very gently for 10-15 minutes. Stir in the ground almonds and heat through for 3-4 minutes. Before serving, beat the egg yolk and cream together, stir into the soup, and heat through. Season to taste.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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