Almond Soup


2 cups slivered, toasted almonds
2 quarts chicken stock
2 egg yolks
2 cups cream


Combine almonds and stock in soup kettle. Bring to a boil, remove from heat, cover, and let stand 30 minutes. (If desired, puree mixture in food mill.) Reheat to a simmer. As stock is heating, beat together yolks and cream. Add ½ cup hot soup to egg and cream mixture, stir with a whisk until blended, and pour mixture into kettle. Heat thoroughly but do not boil.


Serves 8-10

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