Cream of Almond Soup Recipe
Despite being an unusual soup flavour in modern times, this soup actually has a very long tradition. In Mediaeval times almonds were expensive and the rich would find any opportunity to use almonds as a status sympbol. Almond milk was made by pounding almonds with water and this soup would probably be a descendent of this method. Thankfully, nowadays making this soup is much easier and cheaper yet retains a degree of sophistication that can't be found in a tinned soup.
If you have some almonds left over or would like to try a different soup recipe containing almonds then this chilled asparagus and almond soup recipe is also very delicious.
- 1 cup ground almonds
- 4 pints chicken stock
- 2 bay leaves
- 1/2 pint single cream
- 3 egg yolks
- salt and pepper
- lemon juice
- flaked almonds toasted for decoration
- Put the almonds and stock into a pan and mix thoroughly.
- Bring to the boil stirring all the time.
- Add the bay leaves and allow to simmer for 40 minutes.
- Remove from the heat and allow to cool.
- Discard the bay leaves and blend the soup in an electric blender.
- Put the soup into a clean saucepan and reheat.
- Put the egg yolks and cream into a basin and blend together.
- Pour a little of the soup into the egg mixture and stir.
- Stir this into the soup in the saucepan and heat very gently stirring all the time until the soup has thickened.
- Do not let the soup boil as it will curdle.
- Remove from the heat and season with the salt, pepper and lemon juice.
- Serve topped with the toasted almonds.
Prep Time: 5 minutes
Cook Time: 100 minutes
Yield: 4 portions