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Almond Soup

by

Yield: Serves 8-10

Serve as a first course for a festive occasion.

Ingredients:

  • 2 cups slivered, toasted almonds
  • 2 quarts chicken stock
  • 2 egg yolks
  • 2 cups cream

Instructions:

Combine almonds and stock in soup kettle. Bring to a boil, remove from heat, cover, and let stand 30 minutes. (If desired, puree mixture in food mill.) Reheat to a simmer. As stock is heating, beat together yolks and cream. Add 1/2 cup hot soup to egg and cream mixture, stir with a whisk until blended, and pour mixture into kettle. Heat thoroughly but do not boil.
Updated Wednesday, September 5th, 2007
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