Almond Cream Soup
|Potato||1 Small, finely sliced|
|Spring onions/3 slices ordinary onion||4 , finely sliced|
|Celery stalks||4 , finely sliced|
|Chicken stock/White stock||3 Cup (48 tbs)|
|Bay leaf||1 Small|
|Almonds||3⁄4 Cup (12 tbs)|
|Heavy cream||5 Tablespoon|
Put potato, onions, and celery in pan with stock, bay leaf, and parsley.
Simmer gently, with lid on, until potato is tender.
Meanwhile, pour boiling water on almonds; let stand a few minutes.
Drain; pop almonds out of skins.
Reserve 10 to 12 whole almonds for garnish; chop or finely grind remainder.
This can be done in electric blender,.
but a little stock should be added to liquify slightly.
Add to pan; cook for 20 minutes.
Remove bay leaf and parsley; pour into blender.
Blend slowly until smooth.
Strain through fine sieve.
Add flour; stir until smooth, off heat.
Add strained soup slowly; stir until smooth.
Bring to boil; stir constantly.
Add salt, pepper, and mace; be careful not to overpower the light almond flavor.
Sliver remaining almonds; brown lightly in 300Â°F oven.
Sprinkle with a little salt.
Add spoonful of cream to each soup cup; at last moment sprinkle with almonds.
Soup can also be served chilled.