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Sliced almonds, almond liqueur, and tight cream create a most unusual soup that can be served either hot or cold. --The Kennebunk Inn, Kennebunk, Maine
Yield: Serves 6
- 1-1/4 cups sliced almonds
- 1/2 cup butter
- 1 small can artichoke hearts (for a rich soup) or 3 to 4 large stalks celery
- 6 to 8 tablespoons flour
- 1 cup chicken broth
- 4 cups light cream
- 1 cup almond liqueur
- Salt and pepper to taste
- Parsley flakes for garnish
Saute almonds in butter until golden brown. Set aside 1/4 cup almonds for garnish and put remaining cup in blender with artichoke hearts or celery and puree. Pour butter used for sauteing into saucepan and bring to a boil. Add flour to make a roux, then add chicken broth and light cream. Stir constantly so that it does not stick. Add contents of blender and almond liqueur. Season with salt and pepper and garnish with reserved almonds and parsley flakes.
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