Servings
4 s
Ingredients
- 225 grams Sweet almonds, blanched (8 oz)
- 3 Hard-boiled egg yolks
- 1 liter Chicken stock (2 pints)
- 50 grams "Beurre manie", made with 25 g butter and 25 g flour (2 oz)
- 1 1/2 deciliters Cream (1/3 pint)
- Salt
- White pepper
Directions
- F.
- &R.
- Dahl: “This delicate soup, popular 100 years ago, is now unusual.
- On no account should it be liquidized at any stage, as that ruins the texture” Mince the almonds and, using a pestle and mortar, reduce to a paste with the egg yolks and a little stock, to stop them oiling.
- Bring the stock up to simmering point in a saucepan and whisk in the beurre manie.
- When that has dissolved, whisk in the almond paste.
- Cook gently for 30 minutes.
- Strain through a sieve, add the cream, season with salt and pepper, heat gently and serve.
- From: Felicity & Roald Dahl, Memories with food at Gipsy House, Penguin, 1991, ISBN 0-670-83462-9 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini