Almond Soup

Name: Almond Soup
Ingredients: ⅔ cup almonds; 6 bitter almonds; 4 tablespoons cold water; ⅛ teaspoon salt; 3 cups White Stock III; 1 small onion; 3 stalks celery; 3 tablespoons butter; 3 tablespoons flour; 2 cups scalded milk; 1 cup cream; Salt and pepper

Ingredients

⅔ cup almonds
6 bitter almonds
4 tablespoons cold water
⅛ teaspoon salt
3 cups White Stock III
1 small onion
3 stalks celery
3 tablespoons butter
3 tablespoons flour
2 cups scalded milk
1 cup cream
Salt and pepper

Steps

Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve with Mock Almonds.

More recipes with almonds, broth or stock, onion, celery, butter, flour, milk or cream

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.