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Cream of Almonds
This was what Margaret called a Dinner-party Soup, because it seemed almost
too good for every day, but, as her mother explained, almonds cost no more
than canned tomatoes or peas, and the family can have the soup as well as
guests, provided one has plenty of cream.
1 cup of chopped almonds.
1 quart of thin cream.
Small half-teaspoonful of salt.
Get ten cents' worth of Jordan almonds, and put them in boiling water for
one minute; then pour off the water and put on cold, till they are well
chilled. Turn this off, and push the almonds out of their skins, one by one.
If they stick, it is because they were not in the hot water long enough, and
you must put them back into it, and then into the cold.
Chop them while the cream heats in the double boiler, and then put them in
with the salt, and simmer ten minutes and then strain.
This soup is especially delicious if whipped cream is either mixed with it
at the end, or served on top.
You can also make good almond soup by using the regular rule; cooking the
chopped nuts in a pint of water, adding the thickened pint of milk and
seasoning, and straining twice.
Then, after it is in the tureen, you must put in the egg-beater and whip
well, to make it light.
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