Soup Recipes > Almond Soup

How to make almond soup:
A soup with a very long tradition. In Mediaeval times Almonds were regarded as a luxury and indeed they were expensive. Almond milk was made by pounding almonds with water and this soup would probably be a descendent of this method.



Ingredients

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)

Method

- 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.


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