Chinese Almond Soup

Ingredients

• Soup stock, 3y2 pints
• Raw rice, 3 ounces
• Onion, 1
• Butter, y2 tablespoon
• Chopped parsley, 1 teaspoon
• Almonds, 3 ounces
• Salt and pepper
• Salt and pepper
• Milk, 2 cups

Method

1. 1

   To the soup stock add the onion, chopped, parsley and seasoning.

2. 2

   Bring to a boil and add rice, well washed, and butter.

3. 3

   Boil for 35 minutes.

4. 4

   Scald the almonds in boiling water, drain, peel and chop almost to a powder.

5. 5

   Place in a saucepan with milk and boil for 10 minutes, stirring well.

6. 6

   Strain through a cheese cloth into the soup.

7. 7

   Mix well, boil for 10 minutes and serve piping hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 120. The excerpt below is the record exactly as published.

CHINESE ALMOND SOUP. Soup stock, 3y2 pints. Raw rice, 3 ounces. Onion, 1. Butter, y2 tablespoon. Chopped parsley, 1 teaspoon. Almonds, 3 ounces. Salt and pepper. Milk, 2 cups

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