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Almond soup
Preparation info
- To serve
six
- Difficulty
Easy
Appears in
Published 1978
Almonds used to be a great feature of British cookery, when they were used, toasted, as a garnish and flavouring for green beans, or, pounded, as a thickening for sauces or to lighten cakes and puddings. In this recipe they make a pearly and delicate soup.
Ingredients
Method
Put the ground almonds with the milk in a small saucepan and simmer gently for 10 minutes. Add the crumbs and simmer for 3 minutes more, then liquidize or rub to a purée with a spoon. In a large pan, melt the butter, add the flour and stir it in, then stir in the almond purée. Gradually add the stock and when you have a smooth soup, season with salt, cayenne pepper and mace.
Simmer slow