Almond Soup.—Take half a pound of sweet almonds and
blanch them, i.e., throw them into boiling water till the outside
skin can be rubbed off easily with the finger. Then immediately throw the
white almonds into cold water, otherwise they will quickly lose their white
colour like potatoes that have been peeled. Next, slice up an onion and
half a small head of celery, and let these simmer gently in a quart of
milk. In the meantime pound the almonds with four hard-boiled yolks of egg,
strain off the milk and add the pounded almonds and egg to the milk
gradually, and let it boil over the fire. Add sufficient white roux till the soup becomes of the consistency of
cream. Serve some fried or toasted bread with the soup. It is a great
improvement to add half a pint of cream, but this makes the soup much more
expensive. The soup can be flavoured with a little white pepper.
N.B.—The onion and celery that was strained off can be
used again for flavouring purposes.
No comments:
Post a Comment