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Creamed Almond Soup    HT  SP   Spanish  30mins


Serves 4       Hot    Nuts  Soups  Starter   Hors d'oeuvre   Spain  Europe  



50g/2oz  Plain Flour

50g/2oz  Butter

1L/40fl.oz. Chicken Stock

330ml/11fl.oz. Full Fat Milk

150g/+5oz Almonds, shelled and ground

150ml/5fl.oz. Single Cream

1 Egg Yolk

Salt and Pepper




1. Melt the butter in a large saucepan, sprinkle in the flour and cook, stirring, over a medium heat for 1-2 minutes. 


2. Gradually add the stock a little at a time and stirring constantly, then stir in the milk.


3. Bring to almost boiling, then reduce the heat and simmer very gently for 10-15 minutes, stirring from time to time. 


4. Stir in the ground almonds and cook gently for 3-4 minutes.


5. Just before serving, beat the egg yolk and cream together in a mixing bowl then stir into the soup, and heat through. Adjust the seasoning and serve hot.





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