3/4 cup almond, blanched, ground
2 tbsp butter
1/3 cup flour, all purpose
1 cup whole milk, warm
2 1/2 or 3 cups beef or vegetable broth
a pinch of nutmeg
1 tsp butter
1/4 cup beef or vegetable broth
2-3 tbsp parsley, chopped
Handful pomegranate seeds
Melt the butter in medium-size pot. Add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Then add the almond, beef broth, nutmeg, salt and pepper. Cook for about 20-25 more minutes at low heat. Do not cover the pot!
Melt the butter in a small pan and add 1/4 cup beef broth in it. When it starts bubbling, add the parsley and pour all over the soup.
Place the soup into the bowls, sprinkle some pomegranate seeds over the tops. Serve immediately while still warm.
One of the sources tells it was made for the Ottoman Sultan at Edirne Palace at 1539.