Lettuce and Almond Soup Recipe
Ingredients
| 4 small heads lettuce scant | ||
| Chicken stock | 2 1/2 Pint | |
| Ground almonds | 1/2 Pound | |
| Sugar | 2 Teaspoon | |
| Moroccan Chicken | ||
| Onions | 2 Small | |
| Dry mustard | 1/2 Teaspoon | |
| Thick cream | 3/4 Pint | |
| Toasted almond shreds | ||
Directions
Combine in a saucepan 4 small heads shredded lettuce, If pints chicken stock, 1/2 lb. ground almonds, 2 teaspoons sugar, 1/2 teaspoonful dry mustard, 2 small onions sliced thinly.
Simmer for five to ten minutes until the lettuce is wilted.
Blend until smooth in a liquidizer or put through a very fine sieve.
Add 3/4 pint chicken stock, 3/4 pint of cream and chill.
Serve in chilled cups garnished with toasted almond shreds.
Simmer for five to ten minutes until the lettuce is wilted.
Blend until smooth in a liquidizer or put through a very fine sieve.
Add 3/4 pint chicken stock, 3/4 pint of cream and chill.
Serve in chilled cups garnished with toasted almond shreds.
Chef
