Almond Soup

Ingredients

• Quarter lb. sweet almonds
• 1 oz. bitter almonds
• 1 head celery
• 1 pint milk
• 1 J pint white stock
• J pint cream
• 1 small shalot
• 1 tablespoonful peppercorns
• 1 teaspoonful salt

Method

1. 1

   Blanch and pound the almonds and boil them in the stock for one hour with the peppercorns, celery, shalot, and then rub through a sieve.

2. 2

   Melt 1 oz. butter in a saucepan, mix in 2 oz. flour smoothly, add the milk, and boil three minutes.

3. 3

   Pour into this the stock and salt, boil up, put the cream in the tureen, add to it the soup, and serve.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 12. The excerpt below is the record exactly as published.

Almond Soup. Quarter lb. sweet almonds, 1 oz. bitter almonds, 1 head celery, 1 pint milk, 1 J pint white stock, J pint cream, 1 small shalot, 1 tablespoonful peppercorns, 1 teaspoonful salt

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