- 2 tablespoons butter
- 3 tablespoons flour , 2 tablespoons of milk
- 2 cups of chicken broth
- 1 cup of crushed almond powder
- 1 egg yolk, 1 lemon juice
- 1 tablespoon ground red pepper, salt
Spare half tablespoon of butter.
Put the rest of the butter into the cooker and start roasting with 3 tablespoons flour.
After that, add the crushed almond powder.
After stirring a little while, start adding 2 cups of cold chicken broth.
Then keep stirring until the mixture becomes smooth. Then add the 2 tablespoons of milk.
After it gets smooth, cook the mixture over low heat for 10 minutes.
While it’s being cooked, mix the lemon juice and the egg yolk.
Take off 1 ladle of soup from the cooker and pour it on the mixture of lemon juice and egg yolk to warm it up.
Then slowly add the mixture back in to the cooker.
After that, boil the soup for 1 or 2 minutes.
Then take the cooker off the stove.
After that, fry the ground red pepper with the spared half tablespoon butter.
Then pour the fried pepper on the soup.
Finally, decorate with almond, then serve.
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