Chicken-Nut Soup
1 quart chicken stock
1 cup chopped celery
1 egg, slightly beaten
1 tablespoon flour
1 cup milk
1/3 cup ground almonds or peanuts
1/2 cup heavy cream, whipped
paprika
parsley
salt and pepper
Bring stock and celery to a boil and cook, 20 minutes. Mix together egg, flour and milk; gradually add to hot stock and cook together 5 minutes, stirring constantly; season to taste with salt and pepper. Sprinkle nuts over each portion, top with whipped cream and sprinkle with paprika and parsley. makes about six portions.
This is from America's Cook Book. 1938.
1 cup chopped celery
1 egg, slightly beaten
1 tablespoon flour
1 cup milk
1/3 cup ground almonds or peanuts
1/2 cup heavy cream, whipped
paprika
parsley
salt and pepper
Bring stock and celery to a boil and cook, 20 minutes. Mix together egg, flour and milk; gradually add to hot stock and cook together 5 minutes, stirring constantly; season to taste with salt and pepper. Sprinkle nuts over each portion, top with whipped cream and sprinkle with paprika and parsley. makes about six portions.
This is from America's Cook Book. 1938.
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