Almond Soup Recipe
Ingredients
| Blanched almonds | 250 Milliliter | |
| Milk | 1.25 Liter | |
| Onion | 1 , finely chopped | |
| Celery heart, finely chopped 1 | ||
| Butter | 30 Gram | |
| Plain flour | 1 Tablespoon | |
| Cayenne pepper | 1 Pinch | |
| Ground mace pinch | ||
| Salt | To Taste | |
| Toasted slivered almonds | 125 Milliliter | |
Directions
Grind almonds finely.
Simmer in 500 ml (2 cups) of milk with the onion and celery.
Make a roux of butter and flour and add remaining milk gradually.
Mix into the first mixture and cook in the top half of a double boiler, stirring, until the thickness of cream soup.
Season with cayenne pepper, mace and salt.
Top each serving with toasted slivered almonds.
May be served hot or well chilled.
Simmer in 500 ml (2 cups) of milk with the onion and celery.
Make a roux of butter and flour and add remaining milk gradually.
Mix into the first mixture and cook in the top half of a double boiler, stirring, until the thickness of cream soup.
Season with cayenne pepper, mace and salt.
Top each serving with toasted slivered almonds.
May be served hot or well chilled.
Chef
