ingredients:
- 225g/8oz blanched almonds, minced
- 3 egg yolks, hard-boiled
- 1.2 litres/2pt chicken stock
- 25g/1oz butter, softened
- 25g/1oz plain flour
- 125ml/4fl oz single cream salt and freshly ground black pepper
Preparation:
• Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.
• Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.
• Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper. Reheat gently and serve.
Comments