Yes, we know, we thought this was strange too. We ran across the recipe from the archives of Chef Larry Edwards here on the Examiner because we were looking for dishes to use some extra almonds in. At no time did we expect to use them in a soup!
To tell you the truth though, this soup is really good! It is very creamy and has a very pleasant sight sweetness to it (and yeah, it is nutty). We think this will greatly (and pleasantly) surprise your guests and family this frigid season so we thought we'd share it in this series on great winter soups.
Ingredients needed to make Almond Cream Soup (serves 4):
- 1 1/3 cup almonds, shelled
- 1 Tbs. butter
- 1 Tbs. flour
- 1 cup milk
- 1 tsp. sugar
- ¼ tsp. salt
- ¼ tsp. cayenne pepper
- 2 ½ cups hot water
- ½ cup whipping cream
- 1 Tbs. sliced almonds
- Into a food processor or blender add the almonds and puree to a paste. Remove the puree and set aside.
- In a medium saucepan melt the butter over medium heat. Stir in the flour and cook until golden (you just made a roux).
- Into the roux whisk the milk, sugar, salt and pepper and bring to a boil. Reduce the heat to a simmer and cook 5 minutes, while whisking.
- Whisk in the almond puree and hit water and cook 15 minutes.
- Stir in the whipping cream and sliced almonds, cook 2 minutes and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals."