Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

50 g plain flour
50 g butter
1 ltr chicken stock
350 ml full fat milk
150 g almonds, shelled and ground
150 ml thin cream
1 egg yolk
salt and pepper

Make a white sauce by gently blending the flour in the melted butter in a
large pot and gradually stirring in the stock and milk. Heat, stirring
constantly, until nearly boiling, then turn down the heat to simmer very
gently for 10-15 minutes. Stir in the ground almonds and heat through for
3-4 minutes. Before serving, beat the egg yolk and cream together, stir
into the soup, and heat through. Season to taste.

Contributor: Esther Pérez Solsona

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