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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 Cassyjean - Torrington, CT Aug 14, 2009 15 min 30 min 45 min


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