Soupe aux Amandes

Cuisine: French

Category: dairy

Servings: 4


5 eggs
6 oz. whole almonds, peeled
3 cups heavy cream
1 qt. chicken broth (fond de volaille), heated
salt and pepper
almond slices, lightly toasted


Cook 3 eggs in boiling water for 10 minutes. Remove from heat. When cool, put the hard-cooked yolks and the almonds in a mixer and beat until a smooth dough is formed. Dilute this dough with half the cream and pour into a saucepan. Add the heated chicken broth and simmer gently for 10 minutes. Meanwhile, separate the remaining 2 eggs. Discard the whites and dilute the raw yolks with the remaining cream. Pour into a saucepan. Slowly add the hot soup mixture on top and whip for 2 minutes without letting it boil again. Season to taste. Pour into soup bowls and garnish with a few slices of lightly toasted almonds. To peel almonds, drop raw almonds into boiling water for about 1 minute. Remove from water and allow to cool. Skins should be easy to remove.

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