Almond Soup

From the Liverpool School of Cookery Recipe Book (1911), apparently produced after ‘constant requests’ for a book of recipes used at the School. The book was described as being “most valuable to young housekeepers, containing recipes most needed under all conditions and circumstances of everyday life”.

Picture by Shelby PDX

• • • 3 oz. sweet almonds.
    • 1 oz. butter
    • 1 or 2 bitter almonds if liked.
    • 1 oz. flour
    • 1 pint milk
    • 1 ½ pints white stock
    • A piece of celery
    • Salt and pepper
    • 1 small whole onion
    • ¼ pint cream if liked.

Method: Blanch, dry, chop, and pound the almonds, put into an enamel pan with the stock, celery, and onion. Simmer for 1 hour, then remove the onion and rub the rest through a very fine wire sieve. Melt the butter in the pan, add the flour, blend smoothly and add the milk gradually, stirring all the time. Boil 5 minutes, then pour in the almonds and stock, bring to boiling point, season and serve. If cream is used, put it into the soup tureen before pouring in the soup.