British Almond Soup
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"Almonds use to be a great feature of British cookery, where they were toasted as a garnish and flavouring for green beans, or pounded, as a thickener for sauces or to lighten cakes and puddings.
This soup is served either hot or chilled."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 ounces ground almonds
- 10 fluid ounces milk
- 2 tablespoons fresh white breadcrumbs
- 1 ounce butter
- 1 ounce plain flour
- 2 pints chicken stock
- salt
- cayenne pepper
- ground mace
- 10 fluid ounces single cream
- 3 slivered almonds
- 1 tablespoon butter
directions
- 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 liquidise 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 ground mace.
- Simmer slowly for 10 minutes and then remove from the heat and stir in the cream. Heat through gently.
- Meanwhile fry the slivered almonds to a golden brown in the tablespoon of butter and scatter them on the soup just before serving.
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RECIPE SUBMITTED BY
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Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
