Almond Soup INGREDIENTS: 1/2 lb of sweet almonds 1 1/2 onion 1/2 small head of celery 1 quart of milk 4 hard-boiled yolks of egg white roux (recipe follows ) fried or toasted bread for serving 1/2 pint of cream a little white pepper PREPARATION: 1. Take half a pound of sweet almonds and blanch them by throwing them into boiling water till the outside skin can be rubbed off easily with the finger. Then immediately throw the white almonds into cold water, otherwise they will quickly lose their white color like potatoes that have been peeled. 2. Next, slice up an onion and half a small head of celery, and let these simmer gently in a quart of milk. 3. In the meantime pound the almonds with four hard-boiled yolks of egg, strain off the milk and add the pounded almonds and egg to the milk gradually, and let it boil over the fire. 4. Add sufficient white roux till Moncler Pas Cher the soup becomes of the consistency of cream. Serve some fried or toasted bread with the soup. It is a great improvement to add half a pint of cream.
The soup can be flavored with a little white pepper. WHITE ROUX White roux is used as a binder for white sauces. INGREDIENTS to thicken 1 liter liquid: - 60 g (1/4 cup ) butter, clarified - 60 g (2 oz. or about 1/2 cup ) flour PREPARATION: 1. Melt the butter, in a heavy saucepan, until it begins to foam. 2. Remove saucepan from heat, add the flour all at once. Return to the heat and keep stirring constantly with a wooden spoon until the mixture comes away from the bottom of the pan. 3. Cook about 5 minutes without letting it color, to remove the taste of the uncooked flour. Set aside to cool until you need it. Do not use high heat to get the roux done faster because an overheated roux loses half of its ability to thicken.Almond Soups ELEMENTS: 1/2 pound associated with fairly sweet walnuts 1 1/2 red onion 1/2 little mind associated with oatmeal 1 quart associated with whole milk four hard-boiled yolks associated with egg cell whitened roux (recipe comes after ) toast or even toasted breads with regard to helping 1/2 pint associated with lotion just a little whitened spice up PLANNING: 1. Consider fifty percent the lb associated with fairly sweet walnuts as well as blanch all of them through tossing all of them in to cooking drinking water until the exterior pores and skin could be applied Parajumpers Jakke away very easily using the hand. After that instantly toss the actual whitened walnuts in to chilly drinking water, or else they'll rapidly shed their own whitened colour such as taters which have been peeled. two.
Following, piece upward a good red onion as well as fifty percent a little mind associated with oatmeal, as well as allow these types of simmer lightly inside a quart associated with whole milk. 3. Meanwhile lb the actual walnuts along with 4 hard-boiled yolks associated with egg cell, stress from the whole milk as well as include the actual pounded walnuts as well as egg cell towards the whole milk progressively, as well as allow it to steam within the fireplace. four. Include adequate whitened roux until the actual soups gets from the regularity associated with lotion. Function a few toast or even toasted breads using the soups. It's a excellent enhancement to include fifty percent the pint associated with lotion. The actual soups could be flavoured having a small whitened spice up. WHITENED ROUX Whitened roux can be used like a binder with regard to whitened salsas. ELEMENTS in order to thicken 1 liter fluid: -- sixty grams (1/4 mug ) butter, cleared up -- sixty grams (2 ounce. or even regarding 1/2 mug ) flour PLANNING: 1. Dissolve the actual butter, inside a large saucepan, till this starts in order to froth. two. Get Stivali Ugg rid of saucepan through warmth, include the actual flour all at one time. Go back to heat as well as maintain mixing continuously having a wood tea spoon before blend arrives from the underside from the skillet. 3. Prepare regarding 5 min's without having allowing it to colour, to get rid of the actual flavor from the natural flour. Put aside in order to awesome before you require it. Don't make use of high temperature to find the roux carried out quicker simply because a good too hot roux manages to lose 1 / 2 of it's capability to thicken.
