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Almond Soup

Place the ground almonds in a saucepan with the milk; simmer gently for about ten minutes. Add breadcrumbs and simmer for another three minutes. Mash the mixture with a spoon to make a paste. In a large pan, melt the butter; add the flour and stir in the almond paste. Gradually add chicken stock. When the soup is smooth, season with salt and cayenne pepper. Simmer slowly for ten minutes, and then remove from the heat. Stir in cream; heat through gently. In a skillet, fry the slivered almonds in butter until they are a golden brown; scatter almonds over soup before serving.


Similar recipe: Shorba Looz (Algerian almond soup).


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