REC: Cream of Almond Soup
 

I like cream of almond soups and am always on the lookout for "the one". I
haven't tried this one yet. I came across it in an old cookbook and thought
it looked interesting.

Charlie


CREAM OF ALMOND SOUP

Recipe from: "Betty Crocker's Guide to Easy Entertaining", 1959

1 tbs. butter or margarine
1 tbs. flour
3/4 tsp. salt
1/8 tsp. pepper
1.5 to 2 cups chicken stock or consommé
3/4 cup finely chopped, toasted almonds
2 cups cream
grated rind of 1 lemon
paprika


Melt butter over low heat. Blend in flour, salt and pepper. Cook over low
heat, stirring until mixture is smooth and bubbly. Remove from heat. Add
chicken stock and almonds. Boil 1 minute, stirring constantly. Add cream.
Heat through; do not boil. Serve sprinkled with lemon rind and paprika. 4 to
6 servings or 8 to 10 very small servings.

Note: This is meant to be served as a luncheon first course.

On 2004-10-03, Charles Gifford > wrote:
> I like cream of almond soups and am always on the lookout for "the one". I
> haven't tried this one yet.

As an enthusiastic almond lover, it doesn't appear to be much of an almond
flavored soup. More of a lemon flavored thin bechamel sauce with some
almonds floating around in it. I think maybe including some almond butter,
paste, or extract for a few minutes on the last simmer might get the desired
results. OTOH, maybe almond flavor is not the point of this particular
dish. My 2 cents....

nb

Charlie posted:

> I like cream of almond soups and am always on the lookout for "the one". I
> haven't tried this one yet. I came across it in an old cookbook and
> thought it looked interesting.
<recipe snipped>

Have you seen this one?

Ajo Blanco con Uvas
(White Garlic Soup with Grapes, from _The Foods and Wines of Spain_)

4 oz blanched almonds
2 cloves garlic, peeled
1 1/2 teaspoons salt
4 slices day-old bread, crusts removed
6 tablespoons olive oil
3 tablespoons red wine vinegar
Garlic croutons (bread sautéed in butter and garlic)
4 cups ice water
seedless green grapes, peeled, about 6 per portion
toasted sliced almonds


Method:

Blend the almonds, garlic and salt in a food processor until the almonds are
finely ground. Soak the bread in cold water and squeeze to extract most of
the moisture.

With the motor running, gradually add the bread to the almond mixture.
Leaving the motor running, pour in the oil in a thin stream, scraping any
residue from the side as you go. Add the vinegar in a similar fashion. Beat
in one cup of the ice water. Transfer the soup to a large bowl and stir in
the remaining 3 cups of ice water. Add more salt and vinegar if desired.
Strain, pressing with the back of a spoon to extract as much liquid as
possible. chill.

Serve very cold, garnished with the croutons, grapes, and almonds (the
grapes are not merely decorative; they are essential to the soup's flavor).
Serve with a medium-dry white wine such as Viña Esmeralda.


Bob

"notbob" > wrote in message
news:gNI7d.309347$Fg5.7759@attbi_s53...
> On 2004-10-03, Charles Gifford > wrote:
> > I like cream of almond soups and am always on the lookout for "the one".
I
> > haven't tried this one yet.
>
> As an enthusiastic almond lover, it doesn't appear to be much of an almond
> flavored soup. More of a lemon flavored thin bechamel sauce with some
> almonds floating around in it. I think maybe including some almond
butter,
> paste, or extract for a few minutes on the last simmer might get the
desired
> results. OTOH, maybe almond flavor is not the point of this particular
> dish. My 2 cents....
>
> nb

You may be right. I'll try it first as written to see if it is worth
fiddling with.

Charlie

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> "Charles Gifford" >
> nk.net:
>
> >
> > Note: This is meant to be served as a luncheon first course.
>
> I could eat this for a meal. Sounds good.
>
> Michael

Hee, hee! I was thinking the same thing Michael.

Charlie

"Bob" > wrote in message
...
> Charlie posted:
>
> > I like cream of almond soups and am always on the lookout for "the one".
I
> > haven't tried this one yet. I came across it in an old cookbook and
> > thought it looked interesting.
> <recipe snipped>
>
> Have you seen this one?
>
> Ajo Blanco con Uvas
> (White Garlic Soup with Grapes, from _The Foods and Wines of Spain_)
<recipe snipped>

Thanks Bob. I saved it and will try it when I get the patience to peel
grapes. <grin>

Charlie