This is one of two soups with an Anglo-Indian influence that will be served at the festival dinner. It was offered to Her Majesty, Queen Elizabeth II on her inaugural visit to India in 1962 at the Ashoka Hotel, New Delhi. The Chef de Cuisine at the time was M. Moncourt who adapted this ancient recipe for the occasion. Almond soup is found in both Persian cuisine and ours, first appearing in our cookery during the reign of Elizabeth I.
YOU WILL NEED 6oz (170g) white leeks, washed and finely chopped 6oz (170g) ground almonds 1½ pts (850ml) good chicken stock 1oz (28g) butter 4-6fl oz (112ml) Madeira to taste Salt and freshly-ground black peppercorns to season Snipped chives, parsley or coriander to garnish METHOD Wash, then finely chop the leeks and fry gently in the butter until they become transparent. Do not allow to brown, as this is a white soup.
Add the ground almonds and chicken stock.
Simmer gently for at least 45 minutes, until the almonds are soft and no longer gritty.
Put through a blender and then a sieve so that it becomes really smooth.
Return the soup to the pan, adjust the seasoning with salt, freshly-ground black peppercorns and Madeira. Garnish with snipped chives, parsley or coriander.
Serve with Melba toast and butter.
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