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Preparation
1 small potato, finely sliced
3-4 spring onions, finely sliced (or
2-3 slices of ordinary onion)
3-4 stalks celery, finely sliced
1¼ pints chicken or white stock
3-4 oz almonds
1 small bay leaf
3-4 springs of parsley
1 oz butter
1½ oz flour
a pinch of mace
4-5 tablespoons double cream
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1-Put
the potato, onions and celery in a pan with the stock,
bay leaf and springs of parsley. Simmer gently with lid
on until the potato slices are tender.
2- Meanwhile, pour boiling water on the almonds, allow
to stand for a few minutes, drain and pop almonds out
of their skins. Reserve 10-12 whole almonds for garnish,
and chop or finely grind the remainder. This can be done |
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in
an electric blender but a little stock should be added
liquify slightly. Add this paste to the pan, and cook
for another 20 minutes.
3-Remove the bay leaf and springs of parsley. Pour soup
into the electric blender and blend slowly until smooth.
Strain through a fine sieve.
4-Melt the butter, add the flour and stir until smooth
off the heat. Add the strained soup slowly, stirring until
smooth. Bring to the boil, stirring constantly. Add salt,
pepper and mace, being careful not to overpower the light
almond flavour.
5-Cut the remaining almonds into slivers, brown lightly
in a cool oven, and sprinkle with a little salt.
6-Add a spoonful of cream to each soup cup, and at the
last moment sprinkle with the crisp brown almonds. The
shop can also be served chilled. |
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