Jean Troisgros, Pierre Troisgros

Almond Soup

Soupe aux amandes

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
top 1000The Nouvelle Cuisine of Jean and Pierre Troisgros
The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

  • About

Ingredients

  • 200 g (7 oz) shelled almonds, fresh or dried
  • 5

Method

  1. Cook the eggs in boiling water for 9 minutes, cool under cold running water, peel off their shells and then separate the yolks from the whites. Plunge the almonds into boiling water for a moment and skin.
  2. Put the almonds and the egg yolks in a liquidiser or food processor and blend to a smooth paste.
  3. Heat the stock in a saucepan, until it is lukewarm,