50 g (1/4 cup) shelled almonds, blanched
2 tbsp (30 g) butter
4 tbsp (30 g) flour
4 cups water
1 cup (120 g ) milk
2 tsp salt or to taste
1/8 tsp powdered black pepper
4 tbsp cream
2 tbsp (30 g) butter
4 tbsp (30 g) flour
4 cups water
1 cup (120 g ) milk
2 tsp salt or to taste
1/8 tsp powdered black pepper
4 tbsp cream
Chop half the almonds fine and blend the rest with the milk in a blender.
Heat butter and sauté the chopped almonds till lightly fried.
Add flour and sauté till lightly fried. Add water gradually stirring all the time till no lumps remain, then bring to a boil.
Add milk mixture along with salt and pepper and bring to a boil, and then simmer for 8-10 minutes, stirring occasionally.
Serve garnished with the cream.
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