Almond Soup 2/3 cup almonds
3 stalks celery 6 bitter almonds
3 tablespoons butter 4 tablespoons cold water
3 tablespoons flour 1/8 teaspoon salt
2 cups scalded milk 3 cups White Stock III
1 cup cream 1 small onion
Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve with Mock Almonds .
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