Title: Almond Soup
Categories: Soup
Yield: 4 Servings

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 o
1 1/2	dl	Cream (1/3 pint)
		Salt
		White pepper

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

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