Almond Soup


1-1/2 cups blanched slivered almonds
4 tablespoons salted butter
1 shallot, minced
4 tablespoons all-purpose flour
4 cups chicken broth
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup light cream
2 teaspoons minced fresh tarragon or chervil
1/2 teaspoon almond extract (optional)
Garnish: minced fresh tarragon


In a 4- to 5-quart heavy-bottomed pot over low heat, toast the nuts until nicely browned, 5 to 7 minutes. Transfer to a bowl. Return the pot to medium heat, melt the butter, and add shallot. Cook until translucent, about 2 minutes. Add the flour and stir until glossy, about 3 minutes. Add the toasted almonds, broth, lemon juice, sugar, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, for 15 minutes.

In a blender, purée the soup in batches until smooth (this may take a few minutes), then return it to the stove and add the cream, tarragon, and, if desired, almond extract. Serve garnished with additional tarragon.


Serves 6

Preparation Time

25 Minutes

Total Time

40 Minutes

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