Cream of Almond Soup

Cream Of Almond Soup Recipe

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Chuck Cassaro


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


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10 Min
40 Min
Stove Top


  • 2 qt
    chicken base/broth
  • 3
    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

How to Make Cream of Almond Soup


  1. Heat chicken broth over medium heat and then add almond paste and chopped almonds to it.
  2. Cover and bring to a boil.
  3. Lower the heat and simmer this mixture for 30 minutes.
  4. Separate 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.
  5. Reduce the heat to low and add your egg/broth mixture to your stock pot of broth. Add it slowly and whisk it well.
  6. Add heavy whipping cream and remaining ingredients and whisk soup until it thickens slightly.
  7. DO NOT BOIL!!!!

    This soup can be served hot or cold.

    Top with sliced almonds for a nice flair

Printable Recipe Card

About Cream of Almond Soup

Course/Dish: Cream Soups
Main Ingredient: Nuts
Regional Style: American
Other Tag: Heirloom
Hashtag: #Almond

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