Title: Almond Soup (Chilled) - Fine English Cookery
Categories: Soup Nut British
Yield: 4 Servings

2	pt	(plus) chicken stock
6	oz	Sweet almonds, flaked
2	oz	Nut oil
1	oz	Plain flour
1/3	pt	Single cream
		Salt
		Freshly ground white pepper
		Flaked almonds for garnish

: Simmer almonds and stock together for 20 minutes. Squeeze them hard through a clean unstarched linen towel.

: Heat the oil over a very low heat in a heavy-bottomed pan. Stir in the flour away from the heat. Gradually add the strained almond stock and bring to the boil, stirring continuously to avoid lumping. Season lightly with salt and pepper and cook for a further 10 minutes over a low heat.

: Strain again through a fine sieve and put aside to cool in a bowl. Cover with an oiled paper cut to fit the surface of the soup. (If you use a buttered paper, the butter will harden when the soup is cold.) When cold transfer to the refrigerator and chill well.

: Before serving, whip the cream until the whisk leaves an obvious trail which takes a few seconds to subside. Fold the cream into the soup. Garnish with a sprinkling of fresh flaked almonds.

: An alternative and equally good way of making this soup, is to put the stock and almonds through the blender. This will give you a slightly thicker soup than the original recipe, and therefore have a little more clear chicken stock chilled and at the ready to thin it down if you so wish. The finished soup should well coat the back of a dessertspoon (not a wooden spoon as liquid clings too readily to the wood and is not a good indication of consistency). _Fine English Cookery_, Michael Smith. 1973. Faber & Faber, London. ISBN 0-571-11128-9. Typos by Jeff Pruett.

From: Jeff Pruett Date: 06 Sep 97 National Cooking Echo Ä

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