Cream of Almond Soup: Difference between revisions
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| 300 ml [[Milk|milk]] | | 300 ml [[Milk|milk]] | ||
| 100 g [[Chicken breast|chicken breast]], skinless | | 100 g [[Chicken breast|chicken breast]], skinless | ||
| 2.5 | | 2.5 litres [[Chicken stock|chicken stock]] | ||
| 100 g white [[Wheat flour|wheat flour]] | | 100 g white [[Wheat flour|wheat flour]] | ||
| 50 g [[Butter|butter]] | | 50 g [[Butter|butter]] | ||
Revision as of 13:30, 14 July 2016
| Cream of Almond Soup | |
|---|---|
 |
| The Aviation Club, Dubai | |
| Servings: | For 2.5 litres |
| Ready in: | 2 hours 10 minutes |
| Prep. time: | 1 hour 30 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
Recipe added by Chef De Wet (Van Der Westhuizen), The Aviation Club, Dubai
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100 g almonds, skinless
- 300 ml milk
- 100 g chicken breast, skinless
- 2.5 litres chicken stock
- 100 g white wheat flour
- 50 g butter
- 350 ml double cream (heavy cream)
- 1 x seasoning
- 5 g chervil, fresh, chopped
Mise en place
Poach chicken breast in small amount of stock, let cool, and dice
Method
- Make white roux with flour and butter, let cool
- Add hot chicken stock and almond milk
- Simmer for at least 20 minutes
- Strain through fine mesh china cap
- Bring to a boil again
- Stir in heavy cream. Season to taste
- Add diced chicken breast. Sprinkle with chervil leaves
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