Creamy Almond Soup with Hard-Boiled Eggs

Name: Creamy Almond Soup with Hard-Boiled Eggs
Ingredients: 225 g/8oz blanched almonds (minced); 3 egg yolks (hard-boiled); 1.2 litres/2pt chicken stock; 25 g/1oz butter (softened); 25 g/1oz plain flour; 125 ml/4fl oz single cream; Salt and freshly ground black pepper

Couverts4

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Ingredients

▢ 225 g/8oz blanched almonds minced
▢ 3 egg yolks hard-boiled
▢ 1.2 litres/2pt chicken stock
▢ 25 g/1oz butter softened
▢ 25 g/1oz plain flour
▢ 125 ml/4fl oz single cream
▢ Salt and freshly ground black pepper

Instructions

Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the chicken stock.
Set aside.
Make a beurre manié by working the butter and flour together into a smooth paste using a fork.
Bring the remaining chicken stock to a simmer in a heavy saucepan.
Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved.
Whisk in the almond paste until smooth, then cook gently for 30 minutes.
Strain the soup through a sieve into a clean pan.
Add the cream, and season with salt and pepper.
Reheat gently and serve.

Notes & Wine Advice

Enjoy your Creamy Almond Soup with a touch of richness from hard-boiled eggs!

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Course; Eggs / Nuts / Soup