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Almond Soup

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Anonymous (not verified)
  Butter/Margarine 3 Tablespoon
  Flour 1 1⁄2 Tablespoon
  Farina 1 Tablespoon
  Milk 6 Cup (96 tbs), scalded
  Blanched almonds 1 1⁄4 Cup (20 tbs)
  Celery heart 1 , finely chopped
  Onions 2 Small, finely chopped
  Hot red pepper 1⁄3 Teaspoon
  Salt To Taste
  Ground mace To Taste
  Toasted slivered almonds 1⁄3 Cup (5.33 tbs)
  Mint sprigs 3 (for garnish)

Heat the butter in a skillet and stir in the flour and farina, and cook, stirring.
Gradually pour in three cups of the milk, stirring constantly, until you have a smooth, creamy sauce.
Set aside.
Grind the blanched almonds in the work bowl of a food processor fitted with the steel blade.
Combine the almonds with the celery and onions and remaining milk in the top part of a double boiler.
Place over hot water.
Stir in the flour mixture and cook, stirring, until thickened.
Season with the red pepper, salt and mace.
Transfer to a bowl.
Cover and chill to blend flavors for one or two days.
Serve in individual soup cups, sprinkled with the toasted, slivered almonds and sprigs of fresh mint.

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