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Wednesday, March 30, 2011

Almond soup

serves 4

225g/8oz blanched almonds,
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

• 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 maniĆ© 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 maniĆ© 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.

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