Cream of Almond Soup
6 Cup Chicken Stock
1/2 lb. Ground Toasted Almonds
1 Cup Half and Half
4 Egg yolks
Salt and Pepper to taste
Chopped Parsley
Sliced Almonds
Bring the stock to a boil. Add the almonds and simmer for fifteen minutes. Beat together the half and half with the egg yolks.
Whip the mixture into the stock and remove it from the heat. Season to taste with salt and pepper.
Garnish with chopped parsley and sliced almonds.