Almond cream is a delicious soup with a delicate and velvety flavor. Originating from Italy, this recipe is perfect for a simple yet refined first course. The blanched almonds are blended with chicken broth until a creamy consistency is achieved. Egg yolks, heavy cream, pepper, and salt are then added for a touch of creaminess and flavor. The result is an irresistible almond cream, perfect to serve as an appetizer or first course.
Finely chop 150 g of blanched almonds and place them in a pot, slowly adding 75 cl of chicken broth while continuously stirring
Put on the heat and bring to a boil, always stirring
Add 150 g
of heavy cream and reduce the heat to the lowest setting
Heat and emulsify the cream well, then pour this mixture into a soup tureen where there are already 3 egg yolks, 50 g of heavy cream, and a pinch of pepper
Stir well, adjust the salt, and serve
Blender
Italia
| Energy (kcal) | 153.6 |
| Carbohydrates (g) | 1.64 |
| of which Sugars (g) | 1.52 |
| Fat (g) | 14.05 |
| of which Saturates (g) | 4.15 |
| Protein (g) | 4.46 |
| Fiber (g) | 1.72 |
| Sale (g) | 0.41 |
