 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
A lightly flavored and delicate soup from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/2 cup almonds, chopped very finely |
3 cups chicken broth |
1 teaspoon onion juice |
1 bay leaf, crushed fine |
3 tablespoons flour |
3 tablespoons butter, melted |
3 cups milk |
salt and pepper, to taste |
1 cup cream or 1 cup evaporated milk |
Directions:
1. Add almonds to chicken broth; season with onion juice and bay leaf.
2. Simmer for 15 minutes.
3. Combine flour and butter; add to broth, stirring constantly until boiling point is reached.
4. Add milk and cream or evaporated milk and season to taste.
|
|