Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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