Almond soup

Ingredients for 4 servings:

• 1 shallot(s), finely diced
• 1 pinch(s) of sugar
• 1 tbsp butter
• 150 g almond(s), ground
• 750 ml chicken stock
• 2 tbsp sherry
• some salt
• 1 pinch of cinnamon
• 1 tsp. clove powder
• 1 pinch of nutmeg
• some pepper
• 100 g crème fraîche
• 1 egg yolk
• 100 g cream
• 1 tbsp almond flakes, roasted

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very tasty starter for the Christmas menu

Sauté the shallot with a little sugar in melted butter. Add the ground almonds and fry. Pour in the chicken stock and sherry and season with salt, cinnamon, clove powder, and nutmeg. Simmer for about 15 minutes, then pass the soup through a fine sieve. Bring back to the boil and season well to taste. Now whisk the crème fraîche with the egg yolk and stir this mixture into the soup. Caution: The soup must not be allowed to boil again! Then whip the cream and carefully fold it in. Serve sprinkled with the toasted flaked almonds. Tip: This can also be prepared a day in advance, but then be sure to add the crème fraîche and egg yolk mixture just before serving.