Almond Soup
- 2/3 cup almonds
- 6 bitter almonds
- 4 tablespoons cold water
- 1/8 teaspoon salt
- 3 cups White Stock III
- 1 small onion
- 3 stalks celery
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups scalded milk
- 1 cup cream
- Salt and pepper
Blanch, chop and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour, and pour on gradually the hot liquor, then add milk, cream, and pepper and salt to taste. Serve with almonds.
Submitted by Aug 14, 2009
15 min
30 min
45 min