Summary

Ingredients

• 1 shallot (s), finely diced
• 1 pinch (s) sugar
• 1 tablespoon butter
• 150 g almond (s), round
• 750 ml chicken stock
• 2 tablespoon sherry
• a bit salt
• 1 pinch cinnamon
• 1 pinch clove powder
• 1 pinch (s) nutmeg
• some pepper
• 100 g crème fraîche
• 1 egg yolk
• 100 g cream
• 1 tablespoon flaked almonds, toasted

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Instructions

1. Sweat the shallot with a little sugar in melted butter. Add the ground almonds and fry them. Pour chicken stock and sherry on top and season with salt, cinnamon, clove powder and nutmeg. Simmer for about 15 minutes, then strain the soup through a fine sieve. Bring to the boil again and season well. Now whisk the crème fraiche with the egg yolk and stir this mix into the soup. Warning: The soup must no longer boil! Then whip the cream and fold in carefully. Serve sprinkled with the toasted almond flakes.
2. Tip: You can also prepare it a day in advance, but then make sure to add the mix of crème fraiche egg yolks just before serving.