Almond Soup

Lucie G. Nicoll The English Cookery Book (London: Faber and Faber 1936)

Home Studies Collection, Manchester Metropolitan University Special Collections

  • 3 oz sweet almonds
  • 1 head celery
  • 1 onion
  • 1 oz butter
  • 1 oz flour
  • 1 ½ pints white stock
  • ½ pint milk
  • Seasoning
  • Cream (1-2 tablespoons)
  • Salt and Pepper

Blanch and pound the almonds and mix with the chopped-up celery and onion in the stock. Simmer for 1 hour and rub through a sieve, rub the butter and flour together, add the pulp and the milk. Bring to the boil stirring well all the time, season. Put the cream in the tureen and pour the soup over, stirring gently and serve. Sufficient for 4 people.