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This soup is delicate and unusually pleasant.
Yield: Serves 6
- 4 tablespoons butter
- 4 tablespoons flour
- 1-1/2 cups blanched, slivered almonds
- 1 shallot, or 1 scallion, minced
- 1 quart chicken stock
- pinch of tarragon
- juice of half a lemon
- salt and pepper
- 1/2 cup cream
- 1 scant teaspoon almond extract
Melt the butter and stir in the flour, part of the stock, and all the other ingredients except the almond extract and the cream. Cook, stirring, for about 10 minutes. Puree, return to the stove and add the cream and the almond extract. Serve garnished with whipped cream and watercress.
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