Almond Soup
Recipe from The 1918 Fanny Farmer Cookbook
OtherOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 2/3 cup almonds
- 2 cup scalded milk
- 3 cup White Stock
- 1 cup cream
- 3 stalks celery
- 6 bitter almonds
- 3 tablespoons
- butter
- 4 tablespoons cold
Instructions
- 1
Puree the garlic, almonds and olive oil in a food processor.
- 2
Add the grapes, drained bread, creme frache and enough water to make a smooth puree.
- 3
Grind the cooked almonds to a smooth paste.
Tags
classicamericanfanny-farmerother