- 2 T. butter
- 1/2 cup chopped onions
- 2 T. flour
- 1 quart boiling chicken stock
- 1/2 cup ground blanched almonds
- 1/2 cup heavy cream
- Salt and freshly ground white pepper
Melt the butter in a saucepan, add the onions, and cook until soft but not browned. Stir in the flour. When blended add the boiling stock, stirring briskly. Allow to simmer a few minutes. Stir in the ground almonds. Cook at the simmer 20 minutes. Stir in the cream and allow to heat through. Season with salt and pepper to taste. Serve hot.
From "Mediterranean Cooking" by Paula Wolfert
Say Bismillah and eat!