Almond Soup

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Title: ALMOND SOUP
Categories: Soups
Yield: 4 servings

225 g Sweet almonds, blanched
-- (8 oz)
3 Hard-boiled egg yolks
1 l Chicken stock (2 pints)
50 g "Beurre manie", made with
--25 g butter and 25 g flour
-- (2 oz)
1 1/2 dl Cream (1/3 pint)
Salt
White pepper

F.&R.Dahl: "This delicate soup, popular 100 years ago, is now unusual. On
no account should it be liquidized at any stage, as that ruins the texture"

Mince the almonds and, using a pestle and mortar, reduce to a paste with
the egg yolks and a little stock, to stop them oiling.

Bring the stock up to simmering point in a saucepan and whisk in the beurre
manie. When that has dissolved, whisk in the almond paste.

Cook gently for 30 minutes.

Strain through a sieve, add the cream, season with salt and pepper, heat
gently and serve.

From: Felicity & Roald Dahl, Memories with food at Gipsy House, Penguin,
1991, ISBN 0-670-83462-9

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