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Creamed Almond Soup spanish 50 gm plain flour 50 gm butter 1 ltr chicken stock 350 ml full fat milk 150 gm almonds, shelled and ground 150 ml thin cream 1 egg yolk 1 salt and pepper Make a white sauce by gently blending the flour in the melted butter in a large pot and gradually stirring in the stock and milk. Heat, stirring constantly, until nearly boiling, then turn down the heat to simmer very gently for 10-15 minutes. Stir in the ground almonds and heat through for 3-4 minutes. Before serving, beat the egg yolk and cream together, stir into the soup, and heat through. Season to taste. Contributor: Esther Pérez Solsona Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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