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| 225 Gramm | Sweet almonds, blanched (8 oz) |
| 3 | Hard-boiled egg yolks |
| 1000 Milliliter | Chicken stock (2 pints) |
| 50 Gramm | "Beurre manie", made with 25 g butter and 25 g flour (2 oz) |
| 150 Milliliter | Cream (1/3 pint) |
| | salt |
| | white pepper |
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F.&R.Dahl: "This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture"
Mince the almonds and, using a pestle and mortar, reduce to a paste with the egg yolks and a little stock, to stop them oiling.
Bring the stock up to simmering point in a saucepan and whisk in the beurre manie. When that has dissolved, whisk in the almond paste.
Cook gently for 30 minutes.
Strain through a sieve, add the cream, season with salt and pepper, heat gently and serve.
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