Almond Chicken Soup
1/2 cup blanched almonds
6 bitter almonds
3 cups chicken broth
1 teaspoon onion juice
1 bay leaf, crushed fine
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup cream
Chop almonds fine, adding the bitter almonds for a more pronounced flavor. Add the chopped almonds
to the chicken broth, seasoned with onion juice and bay leaf.
Simmer slowly.
Melt the butter and stir in the flour; when smooth, add to the broth, stirring constantly until the boiling
point is reached.
Add the milk and cream and season to taste with salt and pepper.
The Southern Cook Book
