Chilled Almond Soup
|Onion||1 Small, finely chopped|
|Plain flour||1⁄4 Cup (4 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Flaked almonds||1 1⁄2 Cup (24 tbs), flaked|
|Cream||2⁄3 Cup (10.67 tbs)|
|Toasted flaked almonds||1 Tablespoon (To Garnish)|
Melt the butter in a large pan, add the onion and cook for 5 minutes until transparent.
Stir in the flour and cook for 1 minute, without browning.
Gradually add the stock, stirring constantly.
Add the almonds, bay leaf and salt to taste.
Bring to the boil, cover and simmer for 20 minutes.
Leave until cool, then remove the bay leaf.
Sieve or work in an electric blender until smooth.
Transfer to a bowl and chill for 2 to 3 hours.
Just before serving, stir in the cream and sprinkle over the toasted almonds.