1. Boil milk and almonds together for 5 minutes. 2. Cool and make into a thick paste in a blender. 3. Heat butter in a pan. 4. Add onion and saute until translucent. 5. Add flour and cook on low heat for a few seconds. 6. Pour in the stock, stirring continuously, so as to avoid the formation of lumps. 7. Bring to a boil. 8. Season with salt and pepper powder. 9. Add celery and simmer for 15 minutes. 10. Remove from heat and strain. 11. Combine with the milk-almond paste and mix well. 12. Reheat, adjust seasoning and blend in egg yolks and cream. 13. Heat lightly and remove from heat. 14. Allow to cool and refrigerate to chill. 15. Serve sprinkled with chopped parsley and a few grapes in each bowl of soup. 16. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
