Once again, I have been slacking off.  I’m still busy busy busy with the whole chef thing, and I try to spend any free time I have as far away from food related topics as I can get.  Have to avoid getting burnt out, y’know.

I recently reconnected with an old friend that I haven’t spoken to in four years.  We had lunch today, where one of the things we discussed was a type of soup I used to make for her back in the day.  The more I thought about it, I realized that I haven’t actually made that one ever since the last time I made it for her.  Weird, right?

In any case, I don’t have a lot of time to spare right now, so I apologize for the lack of bad jokes that you guys have come to know and loathe.  Here’s the soup.

Almond Bisque (recipe by the Keltic Lodge, Ingonish Beach, Nova Scotia)

1/2 cup whole blanched almonds

6 cups chicken stock

1/4 cup long grain rice

1 medium leek, white part only, chopped

1/4  cup heavy cream

3 egg yolks

salt and white pepper to taste

1 -2 tbsp Amaretto liqueur

1/3 cup sliced almonds, toasted

Bring whole almonds, stock, rice and chopped leek to a boil in a heavy saucepan.  Reduce heat, cover and simmer until almonds are tender, about 45 to 55 minutes.

In a blender, puree soup in batches until smooth and creamy.

In a small bowl, whisk together cream and egg yolks.  Return bisque to saucepan and bring to a near boil.  Add cream and egg yolk mixture, stirring constantly.  Cook for 1 minute, be careful not to boil.

Season to taste with salt, white pepper and Amaretto.  Return to blender and puree to a smooth, creamy texture.

Serve in cream soup bowls.  Garnish with toasted sliced almonds.

To toast almonds, preheat oven to 350˚F (180˚C).  Spread almond slices on a baking sheet and bake, watching closely, until golden brown, about 4 to 5 minutes.