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Ingredients
- 225g/8oz blanched almonds, minced
- 3 egg yolks, hard-boiled
- 1.2 litres/2pt chicken stock
- 25g/1oz butter, softened
- 25g/1oz plain flour
- 125ml/4fl oz single cream
- salt and freshly ground black pepper
Instructions
- Using a mortar and pestle, reduce
the almonds to a paste with the
egg yolks and 1 tablespoon of the
stock. Set aside. - Make a beurre manié by working
the butter and flour together into a
smooth paste using a fork. Bring
the remaining stock to a simmer in
a heavy saucepan. Add the beurre
manié in small knobs, whisking
vigorously after each addition until
completely dissolved. Whisk in the
almond paste until smooth, then
cook gently for 30 minutes. - Strain the soup through a sieve into
a clean pan. Add the cream, and
season with salt and pepper.
Reheat gently and serve.
