Gourmet Restaurant Cream of Almond Soup
6 C. Chicken Stock
1/2 lb. Ground Toasted Almonds
1 C. Half and Half
4 Egg yolks
Salt and Pepper to taste
Chopped Parsley
Sliced Almonds
1/2 lb. Ground Toasted Almonds
1 C. Half and Half
4 Egg yolks
Salt and Pepper to taste
Chopped Parsley
Sliced Almonds
Bring the stock to a boil. Add the almonds and simmer for fifteen minutes. Beat together the half and half with the egg yolks. Whip the mixture into the stock and remove it from the heat. Season to taste with salt and pepper. Garnish with chopped parsley and sliced almonds.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 