110g (4 oz) Ground almonds
300 ml (½ pint) Milk
2 tbsp Fresh white breadcrumbs
25g (1 oz) Butter
25g (1 oz) Plain flour
1.2 litres (2 pints) Chicken stock
Salt, cayenne pepper, ground mace
300 ml (½ pint) Single cream
a few Slivered almonds
1 tbsp Butter

Put the ground almonds with the milk in a small saucepan and simmer gently for 10 minutes.

Add the crumbs and simmer for 3 minutes more then liquidise or rub to a purée with a spoon.

In a large pan, melt the butter, add the flour and stir it in then stir in the almond purée.

Gradually add the stock and when you have a smooth soup, season with salt, cayenne pepper and ground mace.

Simmer slowly for 10 minutes and then remove from the heat and stir in the cream. Heat through gently.

Meanwhile fry the slivered almonds to a golden brown in the tablespoon of butter and scatter them on the soup just before serving.