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Almond Soup

225 g Sweet almonds, blanched - (8 oz)
3 Hard-boiled egg yolks
1 l Chicken stock (2 pints)
50 g "Beurre manie", made with -25 g butter and 25 g flour - (2 oz)
1 1/2 dl Cream (1/3 pint)
White pepper

Mince the almonds and, using a pestle and mortar, reduce to a paste with the egg yolks and a little stock, to stop them oiling.

Bring the stock up to simmering point in a saucepan and whisk in the beurre manie. When that has dissolved, whisk in the almond paste.

Cook gently for 30 minutes.

Strain through a sieve, add the cream, season with salt and pepper, heat gently and serve.

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