Almond Soup

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ lb. almonds
  • salt
  • 3 pints chicken soup
  • paprika
  • tablespoons butter
  • 1 cup cream
  • 3 pints chicken or veal soup


Pour boiling water over almonds, slip off the skins. When cold put through meat chopper and grind until like coarse meal. Melt butter, add corn starch, add 1 cup chicken broth, and make a very smooth sauce. Then add the almonds to the remaining soup, cook for a few minutes, add seasoning of salt and paprika, and 1 cup cream. Serve in bouillon cups with spoonful whipped cream on top of each cup.