Almond Cream Soup

Ingredients

• Clean and disjoint a fowl
• five pints of water
• two cupfuls of fine stale crumbs
• one-third of a cupful of chopped celery
• one tablespoonful of chopped carrot
• one tablespoonful of chopped onion
• one-half of a bay leaf
• two cloves
• a bit of cinnamon
• one sprig of parsley
• one scant teaspoonful of salt
• one-quarter of a teaspoonful of white pepper
• three cupfuls of cream
• one tablespoonful of butter

Method

1. 1

   Simmer disjointed fowl in water for three hours.

2. 2

   Strain stock, chill, and remove fat.

3. 3

   Chop white meat and blanch almonds.

4. 4

   Combine stock with crumbs, celery, carrot, onion, bay leaf, cloves, cinnamon, parsley, salt, and pepper.

5. 5

   Simmer for one hour, sieve, then add chicken, almonds, and cream.

6. 6

   Stir in butter and flour paste, boil slowly for five minutes, sieve again, reheat, and serve.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 7. The excerpt below is the record exactly as published.

ALMOND CREAM SOUP. Clean and disjoint a fowl, put in the soup kettle with five pints of water, cover and simmer very gently for three hours. Strain off the stock, set aside to chill. Remove all fat and bones and put the white meat through the food chopper, using the finest cutter. Blanch one cupful of almonds and pass them through the same cutter. Remove all fat from the stock and put it on in a clean saucepan with two cupfuls of fine stale crumbs (no crust), one-third of a cupful of chopped celery, one tablespoonful each of chopped carrot and onion, one-half of a bay leaf, two cloves, a bit of cinnamon, one sprig of parsley, one scant teaspoonful of salt, one-quarter of a teaspoonful of white pepper. Simmer for one hour, then rub through a sieve. Return to the fire with the prepared chicken and almonds and three cupfuls of cream. Add seasoning to taste. When almost at the boiling point add one tablespoonful of butter rubbed to a paste with one tablespoonful of flour. Stir gently until dissolved, then boil slowly for five minutes. Rub through a fine sieve, reheat and serve. This is a very delicious soup and well repays the time spent in making it. SWISS RICE SOUP. Wash thoroughly one-half of a cupful of rice, put in a kettle with two quarts of boiling water, add one tablespoonful of chopped onion

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