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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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My mom served this as an appetizer at special occassion & company dinners when I was growing up. I have tried for many years to find the recipe online, with no success. And then one day my mom came across the recipe and sent it to me. I'm posting to keep from losing it for another 25 years... Might sound unusual - and it is.. .but so delicious. VERY light, creamy, slightly lemony with subtle earth/nut flavors and unexpected texture of the minced almonds. It was a dish everyone always raved about... Ingredients:
1 tablespoon unsalted butter |
3/4 teaspoon salt |
1 tablespoon flour |
1/4 teaspoon pepper (or to taste) |
1 1/2 cups chicken stock or 1 1/2 cups chicken broth |
1/2 cup almonds, finely chopped |
2 cups light cream |
2 teaspoons lemon peel, grated |
paprika (to garnish) |
Directions:
1. Melt butter in pot over low heat. Whisk in flour, salt and pepper and cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and whisk in broth and Almonds. Reheat over low - medium heat until hot. Stir in cream and heat through, but do not boil. Remove from heat, pour into soup bowls and garnish with lemon zest and paprika.
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