225 g sweet almonds, blanched - (8 oz)
3 hard-boiled egg yolks
1 liter chicken stock (2 pints)
50 g beurre manie, made with -25 g butte, r and 25 g flour -
1 1/2 deciliter cream (1/3 pint)
1 salt
1 white pepper
Directions
F.&R.Dahl: "This delicate soup, popular 100 years ago, is now
unusual. On no account should it be liquidized at any stage, as that
ruins the texture"
Mince the almonds and, using a pestle and mortar, reduce to a paste
with the egg yolks and a little stock, to stop them oiling.
Bring the stock up to simmering point in a saucepan and whisk in the
beurre manie. When that has dissolved, whisk in the almond paste.
Cook gently for 30 minutes.
Strain through a sieve, add the cream, season with salt and pepper,
heat gently and serve.
From: Felicity & Roald Dahl, Memories with food at Gipsy House,
Penguin, 1991, ISBN 0-670-83462-9
Servings: 4 servings
Almond Soup Recipe brought to you by Recipe Ideas
Categories: Nut; Soup
The History of Recipes
It is quite possible to trace the history of recipes far back into ancient history, in truth as far into history as the early Egyptians, and maybe even further. However, generally, these old recipes were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. During Roman times 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the early Romans used many different spices, including some familiar names for example basil, fennel and parsley. During the succeeding few centuries, the upper classes tried to serve up the most exotic banquets, and as a result chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and writing down recipes of the day. By the arrival of the 1900s, cookery books are increasing in popularity mostly due to increased literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Almond Soup recipe.
