Ingredients: 50 g plain flour 50 g butter 1 ltr chicken stock 350 ml full fat milk 150 g almonds, shelled and ground 150 ml thin cream 1 egg yolk salt and pepper Directions:Make a white sauce by gently blending the flour in the melted butter in a large pot and gradually stirring in the stock and milk. Heat, stirring constantly, until nearly boiling, then turn down the heat to simmer very gently for 10-15 minutes. Stir in the ground almonds and heat through for 3-4 minutes. Before serving, beat the egg yolk and cream together, stir into the soup, and heat through. Season to taste. |