Cream of Almond Soup: Difference between revisions
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|description=Recipe added by Chef De Wet (Van Der Westhuizen), The Aviation Club, Dubai | |description=Recipe added by Chef De Wet (Van Der Westhuizen), The Aviation Club, Dubai | ||
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<!-- /seo --> | <!-- /seo -->Recipe added by [[Chef De Wet]] (Van Der Westhuizen), [[The Aviation Club, Dubai]] | ||
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|PrepTime = 1 hour 30 minutes | |PrepTime = 1 hour 30 minutes | ||
|CookTime = 40 minutes | |CookTime = 40 minutes | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">Chef De Wet!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Great name, great recipe</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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[[Category:Poached]][[Category:Boiled or simmered]] | [[Category:Poached]][[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chickenbreast|#chickenbreast]] [[Special:Search/creamofalmondsoup|#creamofalmondsoup]] [[Special:Search/butter|#butter]] [[Special:Search/chervil|#chervil]] [[Special:Search/chickenstock|#chickenstock]] [[Special:Search/almonds|#almonds]] [[Special:Search/boil|#boil]] [[Special:Search/roux|#roux]] [[Special:Search/flour|#flour]] [[Special:Search/stock|#stock]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] | ||
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Latest revision as of 19:25, 29 December 2021
Recipe added by Chef De Wet (Van Der Westhuizen), The Aviation Club, Dubai
| Cream of Almond Soup | |
|---|---|
 |
| The Aviation Club, Dubai | |
| Servings: | Servings: 20 - Makes 2.5 litres of soup |
| Calories per serving: | 209 |
| Ready in: | 2 hours 10 minutes |
| Prep. time: | 1 hour 30 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
|
Best recipe reviewChef De Wet! 5/5 Great name, great recipe |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100 g almonds, skinless
- 300 ml milk
- 100 g chicken breast, skinless
- 2.5 litres chicken stock
- 100 g white wheat flour
- 50 g butter
- 350 ml double cream (heavy cream)
- 1 x seasoning
- 5 g chervil, fresh, chopped
Mise en place
Poach chicken breast in small amount of stock, let cool, and dice
Method
- Make white roux with flour and butter, let cool
- Add hot chicken stock and almond milk
- Simmer for at least 20 minutes
- Strain through fine mesh china cap
- Bring to a boil again
- Stir in heavy cream. Season to taste
- Add diced chicken breast. Sprinkle with chervil leaves
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