Ingredients
- 50 g plain flour
- 50 g butter
- 1 liter chicken stock
- 350 ml whole milk
- 150 g almonds
- shelled and ground
- 150 ml light cream
- 1 egg yolk
- salt and pepper
Instructions
- 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.
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