---------- Recipe via Meal-Master (tm) v8.02
  
       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.
   
   From: Felicity & Roald Dahl, Memories with food at Gipsy House, Penguin,
   1991, ISBN 0-670-83462-9
  
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