2020-08-13 / test@t

Victorian English Almond Soup

Almond soup is very popular in Spain and Turkey. Unlike the Spanish and Ottoman versions, almond soup in England was cooked with meat: in a country with a cool climate and always chilly weather, it is quite difficult to live without meat. By the way, the boiled meat mentioned at the beginning of the recipe was usually served separately.

Victorian English Almond Soup
  • 4 lbs * lean beef or veal
  • 1/2 whole lamb neck
  • 1/2 lb sweet almonds
  • 1 ounce ** long vermicelli
  • yolks 6 eggs
  • 1/4 pint *** fattest cream
  • 4 nutmeg petals
  • 6 carnation buds
  • just over 2 quarts **** of water


Step 1
Cook the beef and lamb in fully covering water to simmer until the broth is very strong and the meat extremely soft. Then strain the broth and return to the fire, along with the above amount of vermicelli, nutmeg and cloves, let it cook until it is filled with the aroma of spices.
Step 2
By that time, let them be ready: almonds - blanched and crushed in a mortar as thin as possible; egg yolks - hard boiled. Continue crushing the almonds along with the yolks, adding very little to the soup so that the latter does not turn out oily. Pour into a paste. Then, little by little, in portions, add the rest of the soup so that everything is completely mixed.
Step 3
To make the soup completely smooth, mix it while cooling. Strain the soup through a fine sieve and heat. Heat, stirring frequently, and serve hot. Pour in the cream just before serving.
See more