Total Time
25mins
Prep 10 mins
Cook 15 mins

A lightly flavored and delicate soup from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Add almonds to chicken broth; season with onion juice and bay leaf.
  2. Simmer for 15 minutes.
  3. Combine flour and butter; add to broth, stirring constantly until boiling point is reached.
  4. Add milk and cream or evaporated milk and season to taste.

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