American Medium Fannie Merritt Farmer
Almond Soup
Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt 126butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve with Mock Almonds.
Ingredients
grocery- ⅔ cup almonds
- 6 bitter almonds
- ⅛ teaspoon salt
- 1 small onion
- 3 stalks celery
- Salt and pepper
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Required Gear
kitchen
Large pot kitchen
Fine strainer * We may earn a commission from these links.
receipt_long
Instructions
- 1
No instructions provided
Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 8 (1896)