How to Make Cream of Almond Soup
- Pass the almonds through a fine grinder.
- Mix the almonds and the paste together and cook in stock for 1/2 hour.
- Melt the butter; add the flour to make the roux, cook for 5 minutes.
- Add the roux to the stock and cook until thick.
- Add the cream mixture to the stock.
- Add sugar to season if necessary.
- Heat the soup to 170F, and serve in hot cups or bowls.
- Roasted slivered almonds make a nice garnish.