Ingredients
- 1 cup water
- 1 cup salted blanched almonds
- 4 egg yolks
- 3 chicken bouillon cubes
- 1/2 slice onion
- 1/2 tsp. sugar
- 1/2 teaspoon Accent
- 2 cups water
- 1 cup cream
Directions
1. Put all ingredients except 2 cups water and cream into an electric blender container and blend until almonds are finely ground.
2. Pour into a saucepan and stir in the 2 cups water. Cook over low heat 10 to 15 minutes, or until thickened, stirring constantly. (Do not boil.)
3. Stir in the cream and heat thoroughly without boiling. Serve immediately.
5 or 6 servings.
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Submitted 6/13/05.
Source: "The American Family Cookbook"
Submitted By: Teresa Johnson
techgoddess@att.net
Blender Almond Soup