Cream of Almond Soup
Here is a unique soup for you to try! I would not suggest serving it at a football party but maybe a tea party! LOL
- 2 qt
- chicken base/broth
- egg yolks
- 3 Tbsp
- almond paste (1 1/2 oz)
- 3/4 c
- finley chopped almonds
- 2 c
- heavy whipping cream
- 1/2 tsp
- 1/2 tsp
- 1/4 tsp
- almond extract
1Heat chicken broth over medium heat and then add almond paste and chopped almonds to it.
2Cover and bring to a boil.
3Lower the heat and simmer this mixture for 30 minutes.
4Separate your three eggs and discard whites. Beat a small amount of the hot broth into the egg yokes being sure to add the broth slowly or you will set the yokes.
5Reduce the heat to low and add your egg/broth mixture to your stock pot of broth. Add it slowly and whisk it well.
6Add heavy whipping cream and remaining ingredients and whisk soup until it thickens slightly.
7DO NOT BOIL!!!!
This soup can be served hot or cold.
Top with sliced almonds for a nice flair