Egg and Almond Soup

    Ground almond simmered with onion, celery and milk then served with diced egg whites. This is a delicious vegetarian soup that is sure to warm you up on cold days.

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    Serves: 4 

    • 1 onion, finely minced
    • 1 sticks of celery, finely minced
    • 125g ground almonds
    • 2 eggs, hard boiled, whites diced
    • 1 litre milk
    • 30g flour
    • 30g butter
    • salt, to taste

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In a saucepan add onion, celery and ground almonds. Cover with water then simmer for 1/4 hour. Rub though a sive with the yolk of the hard boiled eggs. Add the milk then simmer for 5 minutes. Combine the flour and butter into paste then stir that into the soup. Season with salt then serve with the diced egg whites.
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