Title: Almond soup
 Categories: Soups
      Yield: 4 Servings
 
    225 g  Sweet almonds, blanched
           -- (8 oz)
      3    Hard-boiled egg yolks
      1 l  Chicken stock (2 pints)
     50 g  "Beurre manie", made with
           --25 g butter and 25 g flour
           -- (2 oz)
  1 1/2 dl Cream (1/3 pint)
           Salt
           White pepper
 
  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.