| 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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