Soups Recipes - Almond Cream Soup

Ingredients

• 100 g/4 oz/1 cup ground almonds

• 1.2 liters/2 pts/5 cups hot chicken stock

• Salt and freshly ground white

• pepper 50 g/2 oz/1/4 cup long-grain rice

• 150 ml/2/3 cup double (heavy) cream

• 2 egg yolks

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Method:

1. Put the almonds in a saucepan. Add about 300 ml/1 1/4 cups of the hot stock, whisking all the time until the mixture is smooth.

2. Blend in the remaining stock and a little salt and pepper. Bring to the boil, reduce the heat and simmer for 30 minutes.

3. Add the rice for the last 10 minutes of the cooking time. In a bowl, whisk the cream and egg yolks together. Whisk in a ladleful of the hot soup.

4. Return this mixture to the saucepan and heat through, stirring but do not allow to boil. Serve straight away without garnish.