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Recipe Name: Almond Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 4

225 Gram(s) Sweet almonds, blanched
8 oz
3 Hard-boiled egg yolks
1 Chicken stock, 2 pints
50 Gram(s) "Beurre manie", made with
25 g butter and 25 g
2 oz
1 1/2 Cream, 1/3 pint
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 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 795
Calories From Fat: 260
Total Fat: 29.4g
Cholesterol: 68.6mg
Sodium: 712.3mg
Potassium: 450.2mg
Carbohydrates: 113.1g
Fiber: 4.3g
Sugar: 15.9g
Protein: 18.4g

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