15 minutes
A rich and flavorful consommé made with chicken stock, sherry, ground almonds, and egg yolks.
cups
cups
cups
pinches
Large Egg Yolks, beaten
each
1. Boil Chicken Stock and Sherry
Pour 1 cup of chicken stock and ⅓ cup of dry or medium-dry sherry into a saucepan. Bring this mixture to a boil over medium heat.
2. Add Ground Almonds and Salt
Once the liquid is boiling, stir in ¼ cup of ground almonds and a pinch of salt. Reduce the heat to a gentle simmer and let the soup cook for about 2 minutes.
3. Bring Soup to Gentle Simmer
Just before you are ready to serve, bring the soup back to a gentle simmer.
4. Temper and Add Egg Yolks
Take 3 large egg yolks and beat them in a small bowl. Slowly pour a ladleful of the hot broth into the yolks while whisking vigorously. Pour the egg mixture back into the saucepan and stir vigorously.
5. Final Heating and Serve
Continue to stir the soup for a few seconds, making sure it is well combined, but be careful not to let it boil. Serve immediately.
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