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

serves 4

• 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 a clean pan. Add the cream, and season with salt and pepper. Reheat gently and serve.