Almond soup

Ingredients:

• 225g/8oz blanched almonds,
• minced 3 egg yolks,
• hard-boiled 1.2 litres/2pt chicken stock,
• 25g/1oz butter,
• softened 25g/1oz plain flour,
• 125ml/4fl oz single cream,
• salt and freshly ground black pepper

• Using a mortar and pestle, reduce
the almonds to a paste with the
egg yolks and 1 tablespoon of the
stock. Set aside.

• Make a beurre manié by working
the butter and flour together into a
smooth paste using a fork. Bring
the remaining stock to a simmer in
a heavy saucepan. Add the beurre
manié in small knobs, whisking
vigorously after each addition until
completely dissolved. Whisk in the
almond paste until smooth, then
cook gently for 30 minutes.

• Strain the soup through a sieve into