Almond soup is a rich and flavorful dish that is sure to impress your guests. This creamy soup combines the nutty taste of blanched almonds with the smoothness of egg yolks and the richness of chicken stock. The result is a velvety texture that is both comforting and indulgent. With a few simple ingredients and straightforward preparations, you can create a delightful soup that will warm your soul.
INGREDIENTS:
- 225g/8oz blanched almonds, minced
- 3 egg yolks, hard-boiled
- 1.2 litres/2pt chicken stock
- 25g/1oz butter, softened
- 25g/1oz plain flour
- 125ml/4fl oz single cream
- Salt and freshly ground black pepper
PREPARATIONS:
- Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.
- Make a beurre manié by working the butter and flour together into a smooth paste using a fork.
- Bring the remaining stock to a simmer in a heavy saucepan.
- Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved.
- Whisk in the almond paste until smooth, then cook gently for 30 minutes.
- Strain the soup through a sieve into a clean pan.
- Add the cream and season with salt and pepper.
- Reheat gently and serve.
YIELD: Serves 4
SPECIAL INSTRUCTIONS:
- Make sure to blanch the almonds beforehand to remove their skins for a smoother texture.
- Be patient when adding the beurre manié to the stock, whisking vigorously to ensure it dissolves completely.
- Straining the soup will remove any lumps or almond skins, giving you a silky smooth consistency.
TIPS:
- Garnish the soup with toasted almond flakes or a drizzle of cream for an extra touch of elegance.
- Serve the almond soup as a starter to a larger meal or pair it with a crusty bread for a satisfying lunch.
- Adjust the seasoning according to your taste preferences, adding more salt or pepper as needed.
In conclusion, almond soup is a delightful dish that offers a unique flavor and creamy texture. By following these simple steps, you can create a velvety soup that will tantalize your taste buds. The combination of blanched almonds, egg yolks, and chicken stock creates a harmonious blend of flavors that is both comforting and indulgent.
One of the keys to this recipe is the almond paste, which adds richness and depth to the soup. By grinding the almonds with the hard-boiled egg yolks, you create a smooth paste that infuses the soup with a nutty essence. The beurre manié, made from butter and flour, acts as a thickening agent, giving the soup its luscious consistency.
Straining the soup ensures that you achieve a silky smooth texture, free from any lumps or almond skins. This step may require a little extra effort, but it is well worth it for the refined and elegant result. Adding the cream at the end enhances the soup’s creaminess and balances the flavors.
When serving the almond soup, consider garnishing it with toasted almond flakes or a drizzle of cream. These simple touches not only add visual appeal but also complement the flavors of the soup. Whether enjoyed as a starter or a main course, this soup is sure to impress your family and friends.
In summary, almond soup is a versatile and sophisticated dish that brings together the delicate taste of almonds with the richness of cream and chicken stock. With its velvety texture and delightful flavor, this soup is a perfect choice for special occasions or a cozy night at home.
