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Almond Soup

A dish made with almonds and bitter almonds.

Soups With Meat Stock

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ⅔ cup almonds
  • 6 bitter almonds
  • 4 tablespoons cold water
  • ⅛ teaspoon salt
  • 3 cups White Stock III
  • 1 small onion
  • 3 stalks celery
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups scalded milk
  • 1 cup cream
  • Salt and pepper
Make it lactose-friendly
  • 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
  • 1 cup cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve with Mock Almonds.
Nutrition (estimated, per serving)
Calories458
Protein17.6 g
Fat36.1 g
Carbs21.4 g
Fiber8.6 g
Sodium206 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States