Sopa de Almendras (Almond Soup)
|Grated onion||1 Tablespoon|
|Chicken broth||6 Cup (96 tbs)|
|Blanched almonds||2 Cup (32 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Lemon rind||1 Teaspoon|
Melt butter or margarine, add onion and cook gently 1 minute only.
Blend in flour, stir in chicken broth and cook until smooth and boiling.
Grind almonds to paste in electric blender or fine nut chopper.
Combine with seasonings, and stir into soup.
Cover, and simmer 15 minutes.
Combine cream, egg yolks and lemon rind.
Pour slowly into soup, stirring constantly.
Heat, but do not boil.
Serve garnished with leaves of watercress.