Almond Soup Recipe

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"

Step 1

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.

Step 2

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.

Step 3

Cook gently for 30 minutes.

Step 4

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

Things You'll Need

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

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