| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Soups | 4 | Servings | |
INGREDIENTS
| 225 | g | Sweet almonds, blanched (8 oz) |
| 3 | Hard-boiled egg yolks | |
| 1 | l | Chicken stock (2 pints) |
| 50 | g | "Beurre manie", made with 25 g butter and 25 g flour (2 oz) |
| 1 1/2 | dl | Cream (1/3 pint) |
| Salt | ||
| White pepper |
INSTRUCTIONS
F.&R.Dahl: "This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture" Mince the almonds and, using a pestle and mortar, reduce to a paste with the egg yolks and a little stock, to stop them oiling. Bring the stock up to simmering point in a saucepan and whisk in the beurre manie. When that has dissolved, whisk in the almond paste. Cook gently for 30 minutes. Strain through a sieve, add the cream, season with salt and pepper, heat gently and serve. From: Felicity & Roald Dahl, Memories with food at Gipsy House, Penguin, 1991, ISBN 0-670-83462-9 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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