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Gourmet Restaurant Cream of Almond Soup from Debby Padilla

6 c chicken stock
1/2 lb. ground toasted almonds
1/2 c heavy whipping cream
1/2 c water
4 egg yolks
Salt and pepper to taste
Chopped parsley
Sliced almonds

Bring the stock to a boil. Add the almonds and simmer for fifteen minutes. Beat together cream, water and the egg yolks. Whip the mixture into the stock and remove it from the heat. Season to taste with salt and pepper. Garnish with chopped parsley and sliced almonds.