1. Melt butter in large saucepan, add onions and cook on medium heat until onion is wilted; blend in flour. 2. Stir in vegetable stock. Cook, stirring until smooth and boiling. 3. In a processor or nut chopper, finely chop almonds to resemble a paste. 4. Add to soup along with seasonings, stirring with a fork to break up the almond paste. 5. Cover and simmer for 15 minutes. 6. Combine cream, egg yolks and lemon rind. Pour slowly into the hot mixture, stirring constantly. 7. Heat but do not bring to a boil. 8. Serve garnished with sprigs of watercress and a sprinkle of nutmeg. ---------------------------------------------------------------------------
Nutrition
Ingredients
