Almond Chicken Soup

Ingredients

• Vz cup blanched almonds
• 6 bitter almonds
• 3 cups chicken broth
• 1 teaspoon onion juice
• 1 bay leaf, crushed fine
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 cup cream
• salt and pepper to taste

Method

1. 1

   Chop almonds fine, adding the bitter almonds for a more pronounced flavor.

2. 2

   Add the chopped almonds to the chicken broth, seasoned with onion juice and bay leaf.

3. 3

   Simmer slowly.

4. 4

   Melt the butter and stir in the flour; when smooth, add to the broth, stirring constantly until the boiling point is reached.

5. 5

   Add the milk and cream and season to taste with salt and pepper.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 5. The excerpt below is the record exactly as published.

Almond Chicken Soup Vz cup blanched almonds 6 bitter almonds 3 cups chicken. broth 1 teaspoon onion juice 1 bay leaf, crushed fine 3 tablespoons butter 3 tablespoons flour 2 cups milk 1 cup cream salt and pepper to taste Chop almonds fine, adding the bitter almonds for a more pronounced flavor. Add the chopped almonds to the chicken broth, seasoned with onion juice and bay leaf. Simmer slowly. Melt the butter and stir in the flour; when smooth, add to the broth, stirring constantly until the boiling point is reached. Add the milk and cream and season to taste with salt and pepper. Southern Bean Soup 1 cup dried beans cold water 6 cups ham broth 1 cup chopped celery % onion, minced 3 tablespoons butter 3 tablespoons flour salt and pepper Cover the beans with cold water and let stand overnight, or at least six hours. Drain off water and add beans to ham broth. Add the celery and onion and let cook slowly until beans become quite soft. Strain the bean broth ; press the beans through a sieve and add the pulp to the strained broth. If necessary, add more water in order to have five cups of broth. Melt the butter, stir in the flour, salt and pepper; slowly stir in the hot bean broth and simmer until thickened. Serve hot with slices of lemon and hard cooked eggs. Some folks say preachers won't steal, But I caught two in my cornfield. One had a bushel, one had a peck, One had a roastiji' ear hung round his neck. Chicken Cream Soup 3 cups chicken broth

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