Almond Soup

Ingredients

• Four ounces of Almonds
• One quart of Milk
• Six Cloves
• One small blade of Mace
• Four ounces of Onions
• One ounce of Butter
• Two dozen white Peppercorns
• A tablespoonful of white Roux
• a small dessertspoonful of Corn Flour

Method

1. 1

   Put milk in a saucepan with cloves, mace, and peppercorns; bring to boiling-point and let simmer.

2. 2

   Slice onions and fry in butter until pale golden.

3. 3

   Add to milk, boil once more, then simmer for half an hour; strain and cool.

4. 4

   Blanch almonds, put through a nut mill, pound well, adding water to prevent oiling.

5. 5

   Mix almond paste with cooled milk until smooth.

6. 6

   Boil soup, stirring, thicken with roux or corn flour, and boil again.

7. 7

   Serve with croutons.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 75. The excerpt below is the record exactly as published.

Almond Soup. Ingredients. Four ounces of Almonds. One quart of Milk. Six Cloves. One small blade of Mace. Four ounces of Onions. One ounce of Butter. Two dozen white Peppercorns. A tablespoonful of white Roux, or a small dessertspoonful of Corn Flour

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