Almond Soup Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Flour | 1 1/2 Tablespoon | |
| Farina | 1 Tablespoon | |
| Milk | 6 Cup (16 tbs), scalded | |
| Blanched almonds | 1 1/4 Cup (16 tbs) | |
| 1 celery heart, finely chopped | ||
| Onions | 2 Small, finely chopped | |
| Hot red pepper | 1/3 Teaspoon | |
| Salt and ground mace to taste | ||
| Toasted slivered almonds | 1/3 Cup (16 tbs) | |
| Mint sprigs for garnish | ||
| Salt | To Taste | |
Directions
Heat the butter in a skillet and stir in the flour and farina, and cook, stirring.
Gradually pour in three cups of the milk, stirring constantly, until you have a smooth, creamy sauce.
Set aside.
Grind the blanched almonds in the work bowl of a food processor fitted with the steel blade.
Combine the almonds with the celery and onions and remaining milk in the top part of a double boiler.
Place over hot water.
Stir in the flour mixture and cook, stirring, until thickened.
Season with the red pepper, salt and mace.
Transfer to a bowl.
Cover and chill to blend flavors for one or two days.
Serve in individual soup cups, sprinkled with the toasted, slivered almonds and sprigs of fresh mint.
Gradually pour in three cups of the milk, stirring constantly, until you have a smooth, creamy sauce.
Set aside.
Grind the blanched almonds in the work bowl of a food processor fitted with the steel blade.
Combine the almonds with the celery and onions and remaining milk in the top part of a double boiler.
Place over hot water.
Stir in the flour mixture and cook, stirring, until thickened.
Season with the red pepper, salt and mace.
Transfer to a bowl.
Cover and chill to blend flavors for one or two days.
Serve in individual soup cups, sprinkled with the toasted, slivered almonds and sprigs of fresh mint.
Chef
