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Almond soup

by Christina Julia

Almond soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 225g/8oz blanched almonds, minced
  • 3 egg yolks, hard-boiled
  • 1.2 litres/2pt chicken stock
  • 25g/1oz butter, softened
  • 25g/1oz plain flour
  • 125ml/4fl oz single cream
  • salt and freshly ground black pepper


  • Using a mortar and pestle, reduce
    the almonds to a paste with the
    egg yolks and 1 tablespoon of the
    stock. Set aside.
  • Make a beurre manié by working
    the butter and flour together into a
    smooth paste using a fork. Bring
    the remaining stock to a simmer in
    a heavy saucepan. Add the beurre
    manié in small knobs, whisking
    vigorously after each addition until
    completely dissolved. Whisk in the
    almond paste until smooth, then
    cook gently for 30 minutes.
  • Strain the soup through a sieve into
    a clean pan. Add the cream, and
    season with salt and pepper.
    Reheat gently and serve.

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