Cream Of Almond Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cream Of Almond Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cream Of Almond Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2/3 c. blanched almonds
• 2 tbsp. butter
• 2 tbsp. flour
• 1 1/2 c. chicken broth
• 2 c. half & half
• Salt to taste
• Pepper to taste
• 1/4 c. heavy cream

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Chop or crush almonds finely

Step 2: Technique & Execution

Combine with heavy cream in a small bowl

Step 3: Technique & Execution

Heat butter in a medium-size saucepan

Step 4: Technique & Execution

Add flour and cook slowly, stirring for 2 minutes

Step 5: Technique & Execution

Gradually add chicken broth, stirring and cooking slowly, until thickened and smooth

Step 6: Technique & Execution

Add half and half, salt and pepper and heat through