Cream of Almond Soup Recipe

a bowl of almonds
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 Updated 31/05/2015

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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
(see measure conversions for more information on quantites)


  1. Put the almonds and stock into a pan and mix thoroughly.
  2. Bring to the boil stirring all the time.
  3. Add the bay leaves and allow to simmer for 40 minutes.
  4. Remove from the heat and allow to cool.
  5. Discard the bay leaves and blend the soup in an electric blender.
  6. Put the soup into a clean saucepan and reheat.
  7. Put the egg yolks and cream into a basin and blend together.
  8. Pour a little of the soup into the egg mixture and stir.
  9. Stir this into the soup in the saucepan and heat very gently stirring all the time until the soup has thickened.
  10. Do not let the soup boil as it will curdle.
  11. Remove from the heat and season with the salt, pepper and lemon juice.
  12. Serve topped with the toasted almonds.

Prep Time: 5 minutes

Cook Time: 100 minutes

Yield: 4 portions


I made this for a dinner party and it was very popular. I don't think anyone had had almond soup before so it was a real treat. It's quite rich though so you don't want too much of it.
#1 - john - 05/31/2015 - 10:46
beautiful soup recipe
#0 - peter - 05/31/2015 - 10:43
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