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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Problems with black currant jelly

Sun Feb 28, 2010 8:16 pm // 4 comments // Robin


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.