Almond soup
Ingredients
- 100 g flaked almonds
- 1 large white onion, peeled and chopped
- 1 garlic clove
- 250 g potatoes, peeled and chopped
- 2 anchovies filets, drained and chopped
- 500 ml chicken stock
- 100 ml cream
- 150 ml crème fraiche
- spritz of lemon juice
- salt, white pepper to taste
Method
- In a saucepan, heat and toast the flaked almonds until slightly browned and fragrant. Add some (rapeseed) oil to the saucepan, add white onion, potato and anchovies pieces. Add stock and equal amounts of cream and water. Bring to the boil, reduce heat slightly, cover and boil gently for 30 minutes. Remove from the heat and blend to a smooth consistency. Pass through a fine-meshed sieve and return to clean saucepan. Reheat, add crème fraiche, adjust thickness as preferred, season to taste with lemon juice (optional), salt and white pepper.