Prep 10 mins
Cook 20 mins
Almonds use to be a great feature of British cookery, where they were toasted as a garnish and flavouring for green beans, or pounded, as a thickener for sauces or to lighten cakes and puddings. This soup is served either hot or chilled.
- 4 ounces ground almonds
- 10 fluid ounces milk
- 2 tablespoons fresh white breadcrumbs
- 1 ounce butter
- 1 ounce plain flour
- 2 pints chicken stock
- cayenne pepper
- ground mace
- 10 fluid ounces single cream
- 3 slivered almonds
- 1 tablespoon butter
- Put the ground almonds with the milk in a small saucepan and simmer gently for 10 minutes. Add the crumbs and simmer for 3 minutes more, then liquidise or rub to a purée with a spoon.
- In a large pan, melt the butter, add the flour and stir it in then stir in the almond purée. Gradually add the stock and when you have a smooth soup, season with salt, cayenne pepper and ground mace.
- Simmer slowly for 10 minutes and then remove from the heat and stir in the cream. Heat through gently.
- Meanwhile fry the slivered almonds to a golden brown in the tablespoon of butter and scatter them on the soup just before serving.