Recipe - Spring Onion And Mushroom Soup With An Almond Glaze

FRESH CHICKEN STOCK
8 Carrots; roughly chopped
2 Onions; roughly chopped
4 Sticks celery; roughly
chopped
4 Chicken legs
4 pt Water

SOUP
2 ounce Butter
2 ounce Flour
3 pt Chicken stock
4 Carrots; roughly chopped
4 Sticks celery; roughly
chopped
1 Leek; roughly chopped
1 Onion; roughly chopped
10 Mushrooms; cut or sliced up
2 bn Spring onions; roughly
chopped

GLAZE
One fourth pt Cream
1 Egg yolk
1 ounce Flaked almonds

Stock, boil the water and add the vegetables. Add the chicken and bring to
the boil. Simmer for 24 hours.

Soup, melt the butter in a pan and add the vegetables. Sprinkle with the
flour. This forms the thickening agent for the soup. Next add the stock.
Add the mushrooms, spring onions, salt and pepper and cook for 45 minutes.

When cooked, place in a food processor until well blended. Finish by adding
the egg and cream to give it a glaze. Ladle into bowls and serve with a few
flaked almonds on top.

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