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
Method:
• 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 beurremanié 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.