Soups are wonderfully versatile and can be made to
appeal to a wide range of tastes and occasions. Vegetables,
meat, poultry and seafood – all are used as ingredients for
both light and heartier soups, which can be served either as
starters or as meals in their own right.
Almond soup serves 4
225g/8oz blanched almonds,
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground
Firstly Using a mortar and pestle, reduce
the almonds to a paste with the
egg yolks and 1 tablespoon of the
stock. Set aside.
Secondly Make a beurre manié by working
the butter and flour together into a
smooth paste using a fork. Bring
the remaining 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.