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Almond Soup
5 c. milk
1/2 lb. blanched almonds, finely ground
1 tsp. almond extract
2 c. cooked rice
1/3 c. sugar
3/4 c. raisins or currants
Heat milk just to simmerring in a large saucepan. Add all the ingredients; stir until well mixed. Cook over low heat 3 to 5 minutes. Serve hot as is traditional for Christmas, or chill before serving.
Serves 8
“My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches - with the possible exception of ice cream and pie.”
Angelo Pellegrini
EIERKUCKAS: A rich pancake from the Alsace Lorraine region of northeastern France. The batter is mixed with red currant jelly and cream.
