Almond And Grape Soup
|Blanched whole almonds||1⁄2 Cup (8 tbs), finely chopped|
|Seedless green grapes||1⁄3 Pound (1 1/2 cups)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Onion||1 Small, finely sliced|
|Flour||2 1⁄2 Tablespoon|
|Chicken stock||4 Cup (64 tbs) (well-flavored)|
|Salt and pepper||To Taste|
|Celery stalks||2 , sliced|
|Heavy cream||3 Tablespoon|
|Chopped parsley||1 Tablespoon (for garnish)|
Method Scald the milk, add almonds, cover pan and leave to infuse for 15 minutes.
In a large pan melt butter, add onion and cook until soft.
Stir in the flour, add chicken stock, season and stir until boiling.
Add celery and simmer gently for 15 minutes.
Emulsify the almond and milk mixture in a blender or work it through a fine nylon sieve.
Strain chicken stock and add liquid to the almond milk.
Reheat the soup, adjust season- ing and add a little to the liaison of egg yolks and cream.
Return this mixture to remaining soup off the heat; reheat until the soup thickens but do not boil.
Cover soup and chill.
Serve sprinkled with parsley and add a few grapes to each bowl.