Cream of Almond Soup
From Cookipedia
Recipe added by Chef De Wet (Van Der Westhuizen), The Aviation Club, Dubai
Ingredients
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- 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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