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Creamed Almond Soup
Ingredients:
- 50g/2oz Plain Flour
- 50g/2oz Butter
- 1L/40fl.oz. Chicken Stock
- 330ml/11fl.oz. Full Fat Milk
- 150g/+5oz Almonds, shelled and ground
- 150ml/5fl.oz. Single Cream
- 1 Egg Yolk
- Salt and Pepper
Preparation:
1. Melt the butter in a large saucepan, sprinkle in the flour and cook, stirring, over a medium heat for 1-2 minutes.
2. Gradually add the stock a little at a time and stirring constantly, then stir in the milk.
3. Bring to almost boiling, then reduce the heat and simmer very gently for 10-15 minutes, stirring from time to time.
4. Stir in the ground almonds and cook gently for 3-4 minutes.
5. Just before serving, beat the egg yolk and cream together in a mixing bowl then stir into the soup, and heat through. Adjust the seasoning and serve hot.
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