Recipes > Soup > Cream of Almond Soup

Cream of Almond Soup


  • 2 quarts chicken or white stock
  • 1 1/2 tablespoons butter
  • 3/4 cup blanched almonds
  • 2 tablespoons cornstarch
  • 1 cup hot cream
  • salt, pepper
  • few grains nutmeg


Cook the butter and flour together in a sauce-pan; add gradually hot stock until of the consistency to pour; then add remaining stock, let cook gently twenty minutes. Chop almonds fine, then pound them to a paste, add to first mixture and beat until thoroughly blended. Add hot cream and seasoning. Serve en tasse; sprinkle each portion with finely chopped parsley.


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Fifty-Two Sunday Dinners (1913).

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