Almond Soup



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

DIRECTIONS:

1. 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.
  
2. 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.
  
3. Cook gently for 30 minutes.
  
4. Strain through a sieve, add the cream, season with salt and
pepper, heat gently and serve.



Almond Soup