Almond Soup

Ingredients

• 3 oz. sweet almonds
• 1 or 2 bitter almonds if liked
• 1 pint milk
• A piece of celery
• 1 small whole onion
• 1 oz. butter
• 1 oz. flour
• 1£ pints white stock
• Salt and pepper
• ^ pint cream if liked

Method

1. 1

   Blanch, dry, chop, and pound the almonds, put into an enamel pan with the milk, celery, and onion.

2. 2

   Simmer for 1 hour, then remove the onion and rub the rest through a very fine wire sieve.

3. 3

   Melt the butter in the pan, add the flour, blend smoothly and add the stock gradually, stirring all the time, boil 5 minutes, then pour in the almonds and milk, bring to boiling point, season and serve.

4. 4

   If cream is used, put it into the soup tureen before pouring in the soup.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 6. The excerpt below is the record exactly as published.

Almond Soup. 3 oz. sweet almonds. 1 or 2 bitter almonds if liked. 1 pint milk. A piece of celery. 1 small whole onion. 1 oz. butter. 1 oz. flour. 1£ pints white stock. Salt and pepper. ^ pint cream if liked

Cook this with the app: pantry check, scaling, and the assistant.