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
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prep time
10 Min
cook time
40 Min
method
Stove Top
yield
Ingredients
- 2 quarts chicken base/broth
- 3 - egg yolks
- 3 tablespoons almond paste (1 1/2 oz)
- 3/4 cup finley chopped almonds
- 2 cups heavy whipping cream
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon almond extract
How To Make cream of almond soup
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Step 1Heat chicken broth over medium heat and then add almond paste and chopped almonds to it.
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Step 2Cover and bring to a boil.
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Step 3Lower the heat and simmer this mixture for 30 minutes.
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Step 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.
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Step 5Reduce the heat to low and add your egg/broth mixture to your stock pot of broth. Add it slowly and whisk it well.
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Step 6Add heavy whipping cream and remaining ingredients and whisk soup until it thickens slightly.
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Step 7DO NOT BOIL!!!! This soup can be served hot or cold. Top with sliced almonds for a nice flair
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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