Almond Soup

Ingredients

• 0.5 pound Sweet almonds (Approx 225g)
• 1 quart Whole milk (Approx 1 liter)
• 1 medium Onion, sliced
• 0.5 small head Celery, sliced (About 3-4 stalks)
• 4 yolks Hard-boiled egg yolks (Boil eggs for 10 minutes, cool, and extract yolks)
• 2 tablespoons Butter (for roux)
• 2 tablespoons All-purpose flour (for roux)
• 0.5 pint Heavy cream (optional) (Approx 240ml; adds richness)
• 0.5 teaspoon White pepper
• 1 teaspoon Salt (Adjust to taste)
• 2 slices Bread slices (for croutons)
• 2 tablespoons Oil or butter (for frying bread)

Instructions

1. 1Hard boil the eggs, peel them, and separate the yolks (reserve whites for another use). Slice the onion and celery.
2. 2Throw the almonds into boiling water for about 1 minute until the skins loosen. Drain and immediately transfer them into a bowl of cold water to stop the cooking and preserve their whiteness (similar to how peeled potatoes are kept in water to prevent discoloration). Rub the skins off with your fingers.
3. 3Place the sliced onion and celery into a pot with the milk. Let this simmer gently to infuse the flavors.
4. 4While the milk simmers, pound the blanched almonds with the four hard-boiled egg yolks. For a smoother modern texture, use a food processor or blender, adding a splash of the warm milk to help it blend into a fine paste.
5. 5Strain the milk to remove the onion and celery (these can be saved for other flavoring purposes). Return the flavored milk to the pot. Gradually whisk in the almond and egg paste until well combined.
6. 6To thicken the soup to the consistency of cream, prepare a white roux: In a small separate pan, melt the butter and whisk in the flour, cooking for 1-2 minutes without browning. Whisk a ladle of the hot soup into the roux to temper it, then pour the roux mixture back into the main soup pot. Bring to a gentle boil while stirring.
7. 7Stir in the cream (if using) for a great improvement in richness. Season with white pepper and salt to taste. Simmer gently for 5 more minutes.
8. 8Cut bread into small cubes and fry in oil or butter until golden and crisp (or toast them). Serve the hot soup with the fried bread on top or on the side.