Ingredients

1/3 cup toasted blanched almonds
salt.
One quarter cup semolina, Farina or regular cream of wheat cereal.
1 tablespoon butter
3 cups beef or vegetable stock or broth
three egg yolks.
1/2 cup half-and-half
freshly ground white pepper

How to Make.

Crushed almonds with a mortar and pestle or process in a blender or food processor. Heat crushed almonds and a pinch of salt and a stovetop casserole, stirring constantly. Stir in semolina, Farina or cream of wheat. Continue cooking 2 to 3 min. Add butter; heat until melted. Gradually stir in stock or broth. Bring to a boil over low heat, stirring frequently. Cook 10 min. In a medium bowl, beat egg yolks. Stir in half-and-half; season with salt and pepper. Stir about 5 tablespoons hot soup into egg yolk mixture. Stir egg yolk mixture into remaining hot soup. Cook, stirring constantly until thickened. Pour into a tureen or serve in individual bowls. Sprinkle with white pepper. Serve immediately. Makes four servings.